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For a lighter option, try a mango lassi.

Adding yogurt and milk to chopped bits balances that sweetness and makes this Punjabi mango lassi the perfect chilled drink for hot summer months, when the fruit is in season.

Whipped smooth with a blender, its texture is midway between sour cream and room temperature cream cheese, with a flavor not unlike a salty lassi.

Transcending class, lassi would be equally at home on the gilt-trimmed tables of the ruling class as in the humble clay kulhar cup dished out by the local lassi walla, or street lassi stand.

The grab-and-go serves both, plus cocktails and the expected mango lassi.