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.