My review of it:
I had been researching yogurt drinks other than lassi - dough, sambharam, mattha, tahn - when I realized that lassi must be a much broader range of drinks than I had been exposed to. This book is an excellent introduction to the world of lassis with the final chapter giving a nod to similar drinks outside South Asia. The joy of this book is its mix of traditional and not so traditional recipes with familiar and not-so-familiar ingredients. The first recipe to catch my eye was "Indian Long Pepper Lassi" which includes some standard black pepper and mint as flavorings - I loved it; then again I love black pepper and its relatives. "Ginger Lassi" with black salt,cumin, ginger, chili, and mint quickly became another favorite despite my initial suspicion of chili and mint. Some I am unlikely to find the ingredients to try e.g. "Wild spinach lassi", "Custard apple lassi", "Wood apple lassi" .... some I'm not sure are worth the effort e.g. "Chocolate Lassi" not because the idea is bad but because finding the right chocolate for the right yogurt would become an endless project.Some strike me as innovative although it may just be my lack of exposure e.g. "Brown (caramelized) onion lassi", "Beetroot lassi", even a "Crème brûlée lassi". And, of course, no book could be complete without the first lassi I learned to make "Rose water lassi". Yes, there are spiced and fruit-based lassis from across India so by the time you've tried most of these recipes, you'll feel you can make the perfect lassi to accompany any India dish.