Some of the earliest civilizations in southern Asia emerged in wat is now India about 2500 B.C. they followed the same pattern of going from nomads to sedentary through developing agricultural skills and domesticating cattle.
Evidence indicates that by the time the Aryans, a group that forced its way into the early urban settlements in India, had already great husbandry skills and even sacrificed cattle to their gods as a regular practice. They also used it for working the land, milked the cows, made butter and ate beef in abundance.
It is curious to see how these big beef lovers became the exact opposite, and the explanation has much more to do with economics than philosophy.
As the urban settlements grew, farming was abundant and had prolonged periods of peace, population naturally grew very fast, so much so that sooner than later scarcity of food combined with bad crops derived in famines.
Parallel to this, this rise of Hinduism around 1000 B.C. or even a little before began spreading the idea that all of their gods were manifestations of the same essence of life, and therefore all forms of life were considered sacred and shared the same holy essence.
By the year 600 B.C. social crisis alongside with a severe food crisis stroke across lndia. The radical dietary principles of Hinduism became ever so appealing when it was evident that expensive sources of protein such as meat were only going to get more difficult to obtain. And then religion played a major role in spreading the philosophical principles of preserving all forms of life (except of course that of the plants).
We often find that many food prohibitions have many of their motives deeply connected to moments of scarcity, disease outbreaks, political and social turbulence and so on.
Cows might still be considered as holy for many in modern India but their milk is still used to obtain rich and important sources of nutrients and proteins. Milk and ghee are still an essential part of India’s cuisine.
And so we come to the tasty part of this article. This is a speedy recipe that will have you licking your lips in less than 3 minutes.
Indian dishes are commonly accompanied by yoghurt based drinks, this can be natural, savoury or sweet, and these drinks are known simply as “lassi”.
I prefer the sweet ones, typically using fresh fruit, spices and cold yoghurt.
To make one big lassi or two small you will need:
- 1 cup of very cold natural yoghurt.
- 1 ripe mango sliced.
- 1 tsp of cardamom seeds.
- 2 tbsp of caster sugar. You can use honey too.
- Ice cubes* optional.
In a blender put all the ingredients and turn it on, liquefy thoroughly for 2 minutes to incorporate air to the drink and make it soft and velvety.
Pour in a glass and enjoy.
You can try adding different summer fruits and making combinations. I don’t recommend making them ahead because the mix will tend to split and loose texture.