This is a simple, yogurt-based condiment. It adds a cooling and refreshing touch to many Indian dishes. Try it with dal, kohlrabi curry or tandoori-style grilled chicken.

Yogurt is the key ingredient in raita and the quality of the yogurt will greatly affect the quality of the raita. Look for a good balance of acidity and creaminess. My favorite in the NYC area is to combine Hawthorne Valley Farm’s fantastic cows milk yogurt (refreshingly sour, but not overly so, the best I’ve had in the US) with a mild sheep’s milk yogurt (for additional richness and a slightly funky hint of sheep). Stay away from tasteless non-fat or low-fat yogurt.