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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
13/01/2026
Imagine lassi and chaas as leads from the Jab We Met universe – before the interval hits. Lassi is 100% Geet – bold, sweet, a little filmy, and full of drama. She brings the ‘main apni favourite hoon!’ energy to every room and occasion she takes part in, be it with a frothy mango crown or a dash of rosewater sass. Chaas, on the other hand, is Aditya – quiet, calming, practical. He doesn’t demand attention but always shows up when things get too hot (literally). A true comfort in chaos, he cools you down and grounds you.
Summers may bring back memories of vacations and a break from school. But the heat can also be really oppressive in the plains, especially where the two drinks – chaas and lassi originate from. These aren’t just beverages; they’re rituals and survival tools. From roadside dhabas to high-rise kitchens, their presence signals refreshment, comfort, and a deep connection to desi culinary roots. But while both share yoghurt as their base, they couldn't be more different in personality. Care to take a sip?
The word ‘lassi’ means yoghurt mixed with water in Punjabi and Hindi-Urdu. Lassi is prepared by blending yoghurt, milk or water, and spices. It is thought that traditional lassi originated in northern India, where it is still a popular beverage, particularly in the sweltering summer months.
Chaas is made by churning yoghurt (curds or dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). Chaach is the leftover liquid that is churned out of the cream. On the other hand, lassi is churned out by the fermentation of milk or water with yoghurt.
Lassi and chaas might look the same, but that is where their similarities end. The taste, texture, as well as their preparation techniques differ significantly.
Lassi is creamy and thick. It has the quality of lingering long after the drink is finished, similar to a thick milkshake or smoothie. The yoghurt content is higher, giving it a substantial body and a satisfying, indulgent feel. Chaas varies in this aspect, being lighter and watery with a frothy top layer. It's designed to be refreshing rather than filling, with a consistency that's easy to gulp.
Chaas delivers a sharp and slightly sourish punch with its predominantly salty character. It's typically seasoned with roasted cumin powder, black salt, mint leaves, and sometimes ginger, green chillies, and chopped coriander, creating a complex savoury experience that stimulates the palate. Lassi offers more versatility in flavour, with sweet versions featuring sugar, honey, or fruits like mango and strawberry. The ‘namkeen’ variants use salt, cumin, and sometimes mint. However, even salty lassi tends to be milder and more balanced than chaas.
Chaas follows a traditional churning process using a wooden instrument called madhani or a modern hand whisk. The yoghurt is whisked with water until it becomes frothy and light, with the churning action breaking down the yoghurt's thickness. This method incorporates air, creating the characteristic foam layer on top.
Lassi is typically prepared using a blender or mixer (even washing machines, in some Punjabi homes), where yoghurt is combined with water and other ingredients to create a smooth, uniform consistency. The blending process creates a denser, more homogeneous drink without the airy texture that defines chaas.
Both are dairy-based drinks that have many probiotics that help improve gut health. They offer significant digestive benefits, though they serve different purposes. Chaas is low in calories, high in electrolytes, and known to cool down the body.. It calms the stomach, hydrates the body, and facilitates digestion. Lassi is rich in calcium and protein, making it a good choice for bone health and the immune system.
When choosing between lassi and chaas, think beyond taste. Each drink serves a distinct purpose, nutritionally and functionally. Whether you’re managing your weight, recovering after a workout, or just looking for a healthy comfort drink, pick the right one for your lifestyle.
If you’re on a calorie-conscious diet, chaas is the smarter option. It’s light, low in fat, and naturally hydrating without added sugars. A typical serving of chaas has less than half the calories of lassi, making it ideal for those watching their weight. Plus, its spice mix (cumin, black salt, ginger) helps improve metabolism and digestion – two key factors in sustainable weight loss.
After intense workouts, your body craves protein, electrolytes, and calcium for muscle repair and recovery. Lassi, especially when made from full-fat curd, offers all three. Its thicker consistency and higher protein content help restore energy, rebuild muscles, and reduce post-exercise fatigue.
If you often feel bloated, sluggish, or heavy after meals, masala chaas is your digestive saviour. The combination of roasted cumin, black salt, mint, and ginger not only adds flavour but also activates your digestive enzymes. Cumin improves gut motility, while black salt relieves gas and acidity. Think of it as a daily gut-tonic that tastes great and works better than over-the-counter antacids.
When the cravings hit, resist thumbing your phone for a slice of cake or a plate of laddoos, and instead reach for a chilled mango lassi. It’s naturally satisfying, packed with vitamins A and C, and offers a creamy indulgence without processed sugar (if using honey) or cream.
Whether or not summer rules with full force, the heat across much of India remains relentless, making lassi and chaas indispensable. Chaas, ever-light and spicy, pairs perfectly with heavy or oily meals, especially in western and southern India, where its cooling and digestive properties are favoured. Lassi is richer and often sweet or fruity, which is a dessert‑like refresher, perfect after a heavy meal of parathas, as a mid‑morning snack, or even as a wholesome breakfast.
