Mughlai Raita

Yogurt beaten smooth with roasted boondi (gram flour pearls), a pinch of saffron dissolved in warm milk, powdered green cardamom, and a splash of rose water — a fragrant, delicate raita quite unlike the vegetable-laden versions of other regions. The floral, saffron-tinted yogurt was served at Mughal court banquets to cool the palate between bites of biryani.