An easy, refreshing, non-alcoholic Indian cooler to be relished on its own, with a snack or alongside a meal. Make sure the mint and coriander leaves are cold, or straight from the fridge, because otherwise they might turn black due to the heat of the blender blade.
100g Greek-style yoghurt
½ tsp cumin seeds, lightly toasted
6-8 mint leaves, plus 1 sprig to garnish
6-8 coriander leaves
½ tsp table salt
½ green chilli, roughly chopped
1 thin slice peeled fresh ginger
½ tsp chat masala – we use MDH
Put everything in a blender and blitz for a minute, until smooth. Pour into a highball glass and garnish with a sprig of mint.
Samyukta Nair, founder, Bombay Bustle, London W1