As vibrant as it is flavoursome, consider this raita the ultimate cool-down.
Serves: 4
INGREDIENTS
1 tablespoon butter
1 teaspoon yellow mustard seeds
1 teaspoon sesame seeds
2 stems fresh curry leaves
1 cup thick plain yoghurt
2 medium, cooked beetroot, grated
sea salt and ground pepper
METHOD
Heat the butter in a small pan over medium heat. When sizzling, add the mustard and sesame seeds and the curry leaves. Cook until the curry leaves are crisp and the seeds are fragrant. Tip into a bowl and cool.
Season the yoghurt, then swirl through the beetroot. Top with the spice mixture just before serving. Makes 2 cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.