Rose & cardamom lassi from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 140) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • carolin_35xsvj on June 03, 2026

    Delicious! Once I had made the rose syrup, the rest of the recipe was very easy. The rose and cardamom flavor is subtle but strong enough to really elevate the yogurt flavor. Next time I would leave the cardamom pod walls out of the mixer and just use the crushed seeds as my mixer didn‘t really catch the walls, so they remained in one piece. I used rose petals to provide the pink color, and while the syrup itself turned pink, it wasn‘t pink enough to really color the lassi so if that‘s important to you, maybe add some food coloring.

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