indian cuisine
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Indian Cuisines

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North Indian

 Punjabi Cuisine
  Makhani
  Gulab Jamun
  Rajma

 Uttarpradesi Cuisine
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  Kofta
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 Rajasthani Cuisine
  Baati
  Khaddi

 Mughlai Cuisine
 Bhojpuri Cuisine
 Bihar Cuisine
 Kashmir Cuisine
  Rogan Josh

South Indian

 Kerala Cuisine
 Tamil Cuisine
  chutney
 Andhra Cuisine
 Karnataka Cuisine
  Akki Rotti
  Dosa
  Jolada Rotti
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  Ragi Rotti
  upma
 Hyderabadi

East Indian

 Bengali Cuisine
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 Rasgulla

North-East Indian

 Sikkimese Cuisine
 Assam Cuisine
 Tripuri Cuisine

Raita (condiment)

Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with cilantro (coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.

Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.[citation needed]

Cucumber is not included in authentic versions of the dish, because Ayurvedic tradition considers a mixture of cucumber and yoghurt to be harmful to the body.

It could be considered similar to the Greek tzatziki.

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