Pakistani lassi is salty when paired with food, and sweet when drunk as a refresher between meals. The frothy topping comes from a lot of blending, which is traditionally done with a wooden hand whisk, but can be achieved with a blender. Using whole milk and yoghurt works best.
Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in