Raita, an ancient Indian side dish, has traveled through time, solidifying its place in meals across the subcontinent.

Humans have been eating yogurt for millennia. Ancient texts reference its health-promoting properties. Now a new study finds ...

Learn how to make creamy cucumber raita, the perfect cooling dip for hot days.

Years ago, while researching pizza places for The Columbian’s Pizzapedia, I came across an interesting combination: Indian pizza at NYC Pizzeria in east Vancouver.

You can pair breyani with raita, a yoghurt-based dish that is salty, sweet and savoury. The cooling effect of yoghurt, coriander and mint can tone down the heat from the spices of breyani.

1. Chop the onion, tomato, green chili, and coriander leaves. 2. Boil the potato and cut it into small pieces. 3. Blend the curd separately. 4. Add the chopped vegetables, boiled potatoes ...

Mix to combine evenly. Garnish with chopped coriander leaves. It is best to enjoy this raita as soon as you make it. If there are any leftovers, then refrigerate in a covered container for a couple of ...

Beetroot soup This is a vibrant and nutritious dish made with blended beets, spices and cream for a rich flavour. Beetroot raita Beetroot raita is a refreshing yoghurt-based dish with grated beetroot, ...

3 cups methi leaves 1 cup matar 1 large onion 1 large tomato 1 tbsp ginger garlic paste Green paste (1 handful coriander leaves, 1 handful mint leaves, 3-4 green chillies) Salt as per taste 1/2 tsp ...

Smoothly whisk thick yogurt until it turns creamy and lump-free. 3. Mix chopped onions into the yogurt, ensuring even ...