Green chilli, coriander, ginger, black salt & yoghurt — Trishna London
The chaas (buttermilk lassi) is one of India's oldest drinks — consumed after a meal as a digestive aid, made from yoghurt thinned with water and seasoned with cumin, coriander, green chilli, and black salt. Trishna's Salty Masala Lassi is their fine-dining version: fresh green chilli (hari mirch) for clean heat, fresh coriander (dhania) for herbaceous depth, ginger (adrak) for warmth, and black salt (kala namak — which has a distinctive sulphurous depth entirely unlike sea salt). The yoghurt is described as 'cooling' — an important quality in Ayurvedic tradition, where cool foods (sheetal in Sanskrit) are believed to counter the heat generated by spiced meat dishes.
Black salt is the defining ingredient — without it, this is a generic herb lassi. It is widely available at Indian grocery stores (the pink crystals or light grey powder) and on Amazon. Green chilli heat varies enormously — taste the chilli before using and adjust accordingly. Trishna's version is described as 'spiced but cooling' — medium heat, not scorching. Fresh coriander should be added immediately before blending, not in advance.
One of London's most celebrated Indian restaurants, Trishna is known for extraordinary Keralan-influenced seafood and an exceptional cocktail programme. The bar team draws on coastal Indian botanicals — coconut, raw mango, curry leaf, kokum — to create drinks that feel as considered as the kitchen's cooking.
Visit trishnarestaurant.com