Kesar Lassi
Kashmiri saffron steeped in warm milk, folded into thick hand-churned dahi and served in an unglazed kulhad. Finished with crushed pistachio and a single strand of kesar on top.
- Churned to order — never blended
- No added sugar, no syrups
- Served in a compostable clay kulhad
Every kesar lassi starts the night before, when saffron threads go into warm milk to release their colour. In the morning the infusion is folded into dahi that has been churned with a wooden madhani — slowly, until it turns to silk. We do not blend, we do not thin it with ice, and we never add syrup.
The kulhad matters as much as the lassi. Unglazed clay cools the drink naturally and adds the faint earthen note every lassi wala in old Delhi will tell you about.
Hand-churned dahi, Kashmiri kesar (saffron), full-cream milk, raw sugar, cardamom, crushed pistachio. That is the whole list — nothing else goes in the pot.
Sarah Linden
The kesar lassi in a kulhad took me straight back to my grandmother’s kitchen. Nothing in this city comes close.
Daniel Okafor
Ordered for the whole office on a Friday. The clay cup keeps it cool the way glass never does.
Market bestsellers
Salted Punjabi
Roasted jeera and black salt, churned the old way with no sugar at all.
Watermelon Mint
Crushed ice, torn mint and a sea salt rim over fresh-cut watermelon.
Pineapple Mint
Charred pineapple cold-crushed to order with a handful of torn mint.
Hot
Pomegranate
Whole anar hand-pressed to order, nothing added and nothing held back.