Buttermilk can mean different things. If you're talking about baking, buttermilk is slightly sour milk with acid that tenderizes cake crumb. But in India, it has a whole new meaning. Buttermilk, in India, is actually a drink made of diluted curd and I have to say it is mighty refreshing . Not to be biased in any way, whatsoever, but this definitely beats all those fancy granitas you pay $40 for (if there are any). "Fresh mint, fresh ginger, fresh chilies and dusty glasses" was what I wrote in a caption to this post and I must say its really apt. This was the only reason I opened up a set of glasses. What? It only took me 4 years and some chaas to do that!

You can either have it plain (just salted) or you can add mint, ginger and other spices. I would recommend making your own yoghurt rather than using store bought—it's totally worth it!

Welcome to my first drinks' post! When you realise you can also post drinks on your food blog--

Masala Chaas

To make the curd:

• 1/2 litre milk
• 1-2 tbsp. curd (as culture)

Boil the milk on the stove and allow to cool to luke-warm temperature. Add the curd and stir. Let it sit overnight (covered).

Masala chaas:

• 1 cup curd
• 2 cups cool water
• 2 tsp. salt
• 1 tsp. chat masala
• Pepper
• 1 inch ginger
• 2 green chilies
• Mint leaves

Combine the curd and water until there are no lumps of curd. Season with salt, pepper and chat masala. Finely slice the green chilies, grate the ginger and chop some mint leaves. Add to the chaas.

Serve cold. (To store, place covered in your fridge. Try to finish it the day you make it.)