Masala Chaas (Spiced Buttermilk)

Chaas, in various regional spellings and slightly different spice mixes, is drunk across the whole country, particularly through the hotter months, and is a near-universal accompaniment to a midday meal in many households. Gujarat and parts of western India are especially associated with a well-developed chaas culture, but the basic idea, diluting and seasoning curd into a savoury drink, is common practice from north to south.

NNWA includes masala chaas because it is a clear, everyday example of fermented dairy in the Indian diet, useful for introducing the connection between curd's live cultures and gut health without overstating what any single drink can do. It is also a practical illustration of how dilution and seasoning can turn a rich dairy product into a lighter, more frequently drinkable beverage.

A common mistake is using thin, watery curd to begin with, which produces a flat, characterless chaas no matter how it is seasoned; starting with a thick, well-set curd and adjusting the water afterwards gives better control over the final consistency. Adding the spices before whisking, rather than after, can also leave them clumped rather than evenly distributed through the drink.

Roasted cumin and ginger are the most common base flavours, but curry leaves, mint or a pinch of asafoetida are frequent regional additions. For a version closer to sweet lassi rather than savoury chaas, the spices and salt can be left out and a little sugar added instead, though that changes the drink into a different, sweeter preparation.