Anyone who’s ever tasted a dish that’s a bit on the hot side knows the wonderful cooling properties of a teaspoon of mint raita.

A raita is a yoghurt-based dish with added ingredients, such as mint. The word raita originally derives from the Sanskrit words for black mustard (rajika) and pungent (tiktaka). If you’ve been to Kerala in the south of India, you may have seen it called pachadi on the menus there.

At Kebabeesh, our mint raita is only ever made with the best ingredients to give you the subtlest of flavours. We love giving you the most authentic Indian and Pakistani taste experiences, and so our chef has agreed to hand his recipe on to you. This will be a side dish you’ll enjoy for its own sake as well as its ability to tame those fiery foods.

Ingredients
1 bunch of fresh mint
½ bunch of fresh coriander
3-4 whole green chillis
500ml natural yoghurt
1 tablespoon salt
1 tablespoon lemon juice

Method
1. Put everything except yoghurt and salt into a blender and blend
2. Pour the blended mixture into the yogurt and whisk well
3. Add salt to taste and whisk well
4. Serve

Once made, your mint raita will stay fresh for up to 4 days in a sealed container kept in the fridge.

We hope you enjoy your Kebabeesh-inspired mint raita – it’s just one of many ways to experience a little bit of your favourite Indian restaurant in Bradford in your own home. Have you checked out our onion bhagi recipe? Let us know how you get on and, remember, we’re always happy to answer your recipe questions in the restaurant.