Raita is a cool, salty yogurt dip used as a condiment to temper the heat in spicy Indian dishes. A cousin of Greek tzatziki, it is also called pachadi (though that word can mean several things depending on where you are in India).

The exact formula depends on the cook, but raita usually consists of thick yogurt that's been drained and then mixed with seeded cucumber and a spice mixture that can include cumin, cayenne pepper and a masala (garam or chat), plus finely chopped herbs such as cilantro and mint. Some leave the cucumber out, and add onion, eggplant or carrot.

Raita is always served cold and is best eaten when it is freshly made. A dessert version of raita can include yogurt mixed with chopped fruit, such as pineapple, mango and pomegranate seeds.

Recipe: Cucumber raita (Cookthink)