Raita
Recipe courtesy Wolfgang Puck

Treated like a dip or side dish, raita (pronunciation: rye-thaa) is a yogurt-based condiment that acts as a cooling foil to the heat from other dishes. There are multiple varieties of raita, which is more a base term; many use a raw vegetable or combination of vegetables. The mixture is served chilled. Cucumber raita (one of the more popular versions) is quite similar to the Greek tzatziki but instead of dill, it is seasoned with cumin, chili powder, and coriander along with diced or shredded cucumber and black pepper. It’s often garnished with cilantro or mint. Eat spoonfuls between spicy bites, or mix with a bit of rice before topping with curries.

1 quart yogurt, strained
1/4 cup chopped onion
1/4 cup chopped mint
1 lemon, juiced
1 tablespoon olive oil
Salt and freshly ground black pepper

In a large bowl, combine all of the ingredients. Season with the salt and pepper, to taste.