Rose Inspired Recipes : Rose & Pistachio Lassi

Rose & Pistachio Lassi.jpg

Lassi is a popular Indian yoghurt drink, commonly served with meals and perfect for hot summer days . It’s traditionally made with just sugar but a common variation is making it with mango – which is absolutely yummy. Here, we’ve made it with rose syrup ,pistachio and a little honey which is a nice way to jazz it up if you’re having people over or if you just feel like putting  a little more effort into it. Chill well before serving!

Makes 2 small glasses


300g plain unsweetened yoghurt

3 tsp pistachio granules

6 cardamom pods

1/2 cup milk

1/2 tbsp honey

For the rose syrup :

1 and half tsp rosewater

4 tbsp water

3 tbsp sugar

To garnish:

A few rose petals

1/2 teaspoon pistachio granules

2 cinnamon sticks


Grind the cardamom pods in a mortar , discard the green shells and grind the black seeds into a powder

Make the rose syrup; In a small saucepan, mix the rosewater, water and sugar just until the sugar melts.

Place the yoghurt, rose syrup, pistachio granules, honey, milk & cardamom pods in a blender and blend until smooth. 

Chill in the refrigerator and serve garnished with pistachio granules, rose petals and cinnamon stick as a stirrer. If you need to serve it immediately, pour it over crushed ice. 

x Anu & Suba


The Perfect Picnic :Indian Spiced Potato Salad

Indian Spiced potato SaladPotato salad is a picnic staple. This one is spicy and creamy and naturally, has potato in it, and who doesn’t crave a potato (carb) induced food coma every now and then, especially when you’re lying in the sun? it’s really simple to make and is an authentic South Indian recipe (minus the guanciale) in case you were wondering.But since we are in Italy, why not throw a handful of salty , crunchy guanciale into the mix and hope it gels- well, it does. We love it on its own, but you can also have it with some naan or other indian bread , just in case one carb overload isn’t enough for you!

Serves 6

Prep time : 15 mins  Cook time : 40 mins (30 inactive)


1 kg potatoes (any type thats good for boiling)

150 grams plain yoghurt

3 tbsp oil (sunflower or olive)

1 green onion diced small

3  green chillis, chopped small

2 sprigs coriander , chopped

3 stalks curry leaves

50g guanciale (pork cheek) chopped , you can also use pancetta

Pinch of tumeric powder

1 tsp salt

Salt to taste


Peel and quarter the potatoes, then rise under cold water to remove any starchiness

Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and simmer until soft but still holding it’s shape, about 30 minutes depending on the type and size of your potatoes.

While waiting for the potatoes, heat oil in a pan add the mustard seeds, guanciale, and curry leaves & tumeric powder. Fry until fragrant and guanciale is crispy – about 2 to 3 minutes. Set aside.

Drain the potatoes & let them cool a little. Add the yoghurt , onions , green chili and coriander to the potatoes & combine well.

Pour the spice mixture including the oil over the potatoes & yoghurt.

Add salt to taste and stir through to combine well.

Chill well.

x Anu & Suba