In India raita is usually used to cool the palate especially since most Indian cuisine has a lot of spicy elements. I made my first raita and from then I have been hooked and wanted to try other flavour combinations. Raita is mainly a dip that can traditionally be served as a side dish with biryani, pilaf/pilau seek kabab or even paratha. In today's modern world raita is served as a sauce that goes well with salmon, tacos and even grilled chicken. It has also found its way as a dressing in pasta salads, budhaa bowls and even some salads. Since most of India is vegetarian you will find vegetable raitas like spring onion raita, tomato onion raita, carrot raita, pumpkin raita, potato raita, spinach raita, mint and peanut raita, beetroot raita, boondi raita among others. I had this onion raita with a delicious green onion flat bread that was just perfection in every way. I am looking forward to trying all other raita recipe as I try to eat my way through lovely Indian cuisines!
