We are big fans of Indian food. On a recent night out, we started off slowly with milder dishes like chicken tikka masala and saag paneer, then slowly moved up to the slightly more spicy navratan korma before finally ordering that shrimp curry the waiter had warned us against (he might have been right, but man we ate every bite just to prove to him that we could hack it). As we progressed up the heat index, the importance of raita increased steadily also.
Raita is a deliciously mouth-cooling condiment often served alongside fresh naan with the spicier Indian dishes. It is a yogurt-based dip that incorporates the mellow flavor of cucumber along with more potent mint and cilantro. We recently began making our own raita at home and were surprised by how much more refreshing and flavorful it is this way.
Place the yogurt in a bowl. Peel and grate the cucumber and then add it to the bowl. Season with the salt, mint and cilantro. Mix it together well. Cover and let it chill for about an hour to allow the flavors to meld together. Serve with fresh naan or other flatbread.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.