Cocktail of the week: Bombay Bustle’s mint chaas – recipe

An easy, refreshing, non-alcoholic Indian cooler to be relished on its own, with a snack or alongside a meal. Make sure the mint and coriander leaves are cold, or straight from the fridge, because otherwise they might turn black due to the heat of the blender blade.

Mint chaas
Serves 1

100g Greek-style yoghurt
100ml water
½ tsp cumin seeds, lightly toasted
6-8 mint leaves, plus 1 sprig to garnish
6-8 coriander leaves
½ tsp table salt
½ green chilli, roughly chopped
1 thin slice peeled fresh ginger
½ tsp chat masala – we use MDH

Put everything in a blender and blitz for a minute, until smooth. Pour into a highball glass and garnish with a sprig of mint.