The Origin of Lassi

It is scorching hot summer, and you are tired of the blazing sun. All you need to do is grab something to cool your body. Like an oasis in the desert, comes a lassi corner on your way. This sweet drink has got you covered. Lassi has been an all-time favourite among Indians. This is the story of this heavenly elixir from heaven and its history.

The famous sweet lassi for summers, Image source- Kalamtimes

Lassi is available in different types and flavours, Image source- whatshot

According to the executive chef of the great Taj Mahal Hotel, the Punjab farmers are the magicians behind this culinary magic. In earlier times, there were no refrigerators to preserve and cool foods. So, to enjoy something chilly and refreshing during the summer, they kept milk in a clay pot. To add a tint of taste, they also added curd and sugar to it. The drink was stirred with the help of a wooden stick, and it was then ready to serve.

As lassi is available in numerous types, the preparation process is different for all. However, it will usually be topped with a fresh spoonful of malai. With twists and turns in the original recipe, lassi is now available in various types. With enhancements in flavours, tastes and variety, lassi has been slaying all over. The taste of lassi is spread all over. In particular, countries like Great Britain have a special place for lassi in their hearts.

Lassi is best enjoyed sweet, chilled, and creamy in the summer. But if you do not have a sweet tooth, you can hop into the salty one, the masala one, or the fruit one. So, you may be in any mood. A particular type of lassi can always find a place in your heart.

For a soul wandering in the summer sun, this is an escape, and for a lassi lover, it is a blessing. Every sip gives you a craving for more until your stomach cannot take it any longer. It can be sweet, salty, and sometimes spicy and is constantly ready to satiate all tastes.

If we trace the origin of the word lassi, it comes from a Sanskrit word, "Lasika,” which means "saliva-like." The word "lassi" is also a regional name for buttermilk. (the liquid that is left out after churning butter from cultured cream). Cumin and cardamom are the two key flavours that give life to a glass of lassi. The pair work their magic on the drink to make it taste divine.

Traditionally, lassi was served in kulhar, or clay cups, which induces a particular flavour in it. Even today, the demand for kulhar lassi is no less.

The history of lassi dates back to 1000 BC. It is also referred to as the "ancient smoothie," which was the first yoghurt smoothie ever made in the world. Famous in northern India, the origin of lassi is also rooted in the lands of Multan in Punjab.