Dairy
Raita Base
Raita base is plain, unsweetened yoghurt intended to be whisked with cucumber, onion, herbs, spices, or fruit for Indian raita sides. Mild cow or buffalo dahi with a soft tang works best; thick Greek-style can be loosened with a spoon of milk or water so it coats vegetables without pastiness. Always start with cold plain yoghurt free of vanilla or sugar. Whisk until smooth before folding in add-ins so the raita does not look curdled. Season at the end with salt, roasted cumin, and chilli. Use the same day once vegetables release water.
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History
Cooling yoghurt sides accompanied spiced Indian meals as dadhi-based preparations evolved into raita forms.
Regional raitas—cucumber, boondi, pineapple—standardised plain dahi as the mandatory base.
Restaurant and packaged raita still depended on natural yoghurt free of dessert flavours.
Western cooks adopted “raita base” language when shopping for plain yoghurt for Indian menus.