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Another delicious accompaniment to Indian food, raita (pronounced “rye-ta”) is the perfect way to calm down the palate when you have eaten anything too spicy.

Top view of a bowl of Raita by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Raita Recipe



  • 1 Carton Greek Style Yogurt (Low Fat is fine)

  • 1 Large English Cucumber

  • 1 Large Bunch Mint Leaves

  • 1 Pinch Salt

  • 1 Tablespoon Kalonji (Nigella Seeds – This is optional)

  • Zest of 1 Lemon (Optional)



  1. Peel and de-seed the cucumber.

  2. Cut into a fine dice and place into a colander.

  3. Sprinkle with salt and leave over the sink for 30 minutes (This will draw a lot of the excess liquid from the cucumber.

  4. Gently whip the yoghurt and place in a serving bowl.

  5. Toast the kalonji and combine half of the seeds with the yogurt, retaining the rest for garnish.

  6. Mix the fine dice of cucumber with the yogurt. Cover the bowl with plastic wrap and chill.

  7. Shortly before serving, pluck the mind leaves from the stem and mince them finely. Do not do this too early or the leaves will turn black.

  8. Combine the mint leaves with the yogurt.

  9. Sprinkle the top of the yogurt with the remaining kalonji seed or zest of a lemon and serve.

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