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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Tangy Spiced Indian Buttermilk

Masala Chaas

(42 reviews)
"

This cooling drink was a staple during hot summers in my childhood. The spice and tang balance one another beautifully, and it's a fantastic digestive aid after a rich meal.

"
Tangy Spiced Indian Buttermilk
Prep time:10 mins
Cook time:0 mins
Total time:10 mins

Protein

4g

Carbs

9g

Fat

1g

Calories

60 kcal

Servings:
4
VegetarianGluten Free

Ingredients

plain non-fat yogurt2 cups
cold water2 cups
fresh ginger1 inch
(grated)
green chili1
(chopped, optional)
black salt0.50 tsp
(or to taste)
saltto taste
fresh mint leaves2 tbsp
(finely chopped)
fresh cilantro2 tbsp
(finely chopped)

Spices

cumin seeds1 tsp
(roasted and ground)

Directions

Blend the Base

  1. In a large mixing bowl, whisk together the plain non-fat yogurt and cold water until smooth and frothy. Alternatively, use a blender for a quick blend.

Flavor the Chaas

  1. Add grated ginger, green chili, roasted cumin powder, black salt, and regular salt to the buttermilk.
  2. Stir well to combine all the flavors. Adjust salt and spices to your preference.
Chef's tip: Roasting the cumin seeds enhances their flavor, giving a warm, nutty aroma that complements the tangy yogurt.

Garnish and Serve

  1. Pour the buttermilk into serving glasses.
  2. Garnish with a sprinkle of fresh mint and cilantro leaves.
  3. Serve immediately, preferably chilled, for the ultimate refreshment.
Chef's tip: For an extra frothy texture, blend the buttermilk just before serving.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.