Few flavours cool the palate like cucumber and yoghurt. This classic raita is bound to become a fast favourite.
Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
½ teaspoon whole cumin seeds
1 long red chilli, thinly sliced
1 small telegraph cucumber, grated
1 cup thick plain yoghurt
¼ cup packed mint leaves, finely chopped
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Heat the oil in a small pan over a low heat and add the garlic, cumin seeds and chilli. Sizzle gently until lightly golden. Tip into a bowl and cool.
Put the grated cucumber in a clean tea towel then roll up tightly and wring out all the excess liquid.
Stir the yoghurt, mint, garlic and lemon juice together and season. Fold in the cucumber and top with the spice mixture just before serving. Makes 2 cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.