In most Indian homes, lunch doesn’t really feel complete without a tall glass of chaas at the end of it, especially once the heat sets in. My grandmother used to whisk it up fresh every single day – a little curd, water, roasted cumin and a pinch of salt – and swore it was the secret to never having an upset stomach. Turns out, she was on to something.

What is Buttermilk (Chaas)?

Buttermilk, or chaas, is a thin, savoury drink made by whisking curd (yogurt) with water and diluting it down, then seasoning it with roasted cumin powder, black salt, curry leaves, ginger or coriander. It’s different from the sweetened lassi you’ll find in North India – chaas is light, tangy and meant to be sipped rather than eaten with a spoon. It’s one of the simplest fermented drinks in the Indian kitchen, and one of the most functional.

Where Chaas Fits in Indian Food Culture

Chaas shows up across almost every region of India, though the seasoning changes as you move around – South Indian majjige leans on curry leaves, ginger and green chilli, while North Indian chaas is often simpler, with just roasted cumin and black salt. It’s traditionally served after a meal, particularly lunch, as it’s believed in Ayurveda to aid digestion, and it becomes an everyday staple through the hot summer and monsoon months when the body needs cooling, easily digestible food.

The Real Benefits

• Buttermilk is a natural probiotic, since it’s made from fermented curd, and supports a healthy gut microbiome
• It’s lower in fat than regular curd or lassi, since it’s diluted with water
• The combination of roasted cumin and ginger helps ease bloating and supports digestion after a heavy meal
• It’s naturally cooling, making it a good way to beat the heat without reaching for sugary drinks
• Buttermilk provides calcium, potassium and B vitamins in an easily absorbed form

How To

• Whisk one part fresh curd with two to three parts chilled water until frothy – a hand blender or churner (madani) works well
• Season with roasted cumin powder, black salt and a few chopped curry leaves or coriander
• Add a small piece of grated ginger or a slit green chilli if you like it sharper
• Drink it fresh; chaas doesn’t keep well and is best made in small batches
• Have a glass after lunch rather than with very cold or oily food, for the best digestive benefit

Chaas is one of those things that’s easy to overlook simply because it’s so ordinary, but that daily glass after lunch is doing real work for your gut. It costs next to nothing, takes two minutes to whisk together, and is a far better habit to build than reaching for a fizzy drink when the weather turns hot.