Raise your Lassi Glasses for a Toast this Summer

Raise your Lassi Glasses for a Toast this Summer
Different flavours of lassi at Kiyan

Beat the heat this summer with these delicious and carefully prepared lassis at Kiyan, The Roseate

Precious Kamei
June 01 , 2018
02 Min Read

Delhi's heat is no joke and no one should take it lightly. I didn't. As soon as the mercury started hovering around 40's, I made a bee-line to Kiyan at The Roseate for their Lassi Festival. It was hard to resist knowing that Chef Anand Parwar was whipping out some of the most delicious and refreshing lassis that hot afternoon.

I reached The Roseate in Samalkha, a resort not too far away from IGI Airport, wondering what was I doing outside in that sweltering afternoon heat. Upon reaching the resort, it almost didn't feel like summer—the resort was designed in such a way that large trees gave shade when you enter the resort premises, then you enter a high dome-like structure and suddenly find yourself near an artificial pond. Few steps further you are greeted by high columns, more pond, grassy knolls, fruit bearing trees, vines—didn't feel like summer with all that cool breeze.

Chef Anand at Kiyan

Inside, Chef Anand Panwar welcomed us with his summer specials—lassis made with seasonal fruits (and other surprises!). The menu showed six types of lassis and I started to panic a little at the thought of downing six different types of lassis in one afternoon. Without much further ado, we began our lassi tasting session. Chef explained that all ingredients were locally sourced and that he would be presenting one lassi thick and the next one thin. Our first one arrived—bael lassi (wood apple), a thick and sweet goodness in a shot glass. I could taste every bit of the fruit in that lassi and nothing spoke more summer than bael. Next up was Rose lassi. To be quite honest, it was an instant favourite for all present there, but I found it a tad too sweet for my taste. But fresh was that glass of lassi! The drink was pretty in pink, garnished by fresh petals of rose (or so I thought). Chef Anand explained how it was crucial to soak the petals in RO water to preserve the freshness, fragrance and that lovely pink shade. Otherwise, salt content in normal water would have turned those petals brown!

We balanced the sweet drinks with savoury tiny portions of snacks. From deviled eggs to tiny samosas, different snacks followed after every different flavours of lassi. To clean the palate, we were told. The season called for other fruits and so we had mango, chickoo, coconut, pudina masala, papaya basil and even paan! Coconut was a personal favourite, followed by pudina masala (I was told it was Rajasthan-inspired flavour). Each and every glass of lassi felt like I was eating the fruit. Paan lassi, to me, was something of an acquired taste.

Delhi's heat is something to be careful of, what better than delicious glasses after glasses of lassi to beat the heat? These delicious drinks are available in their summer menu!

The Information

Where: Kiyan, The Roseate, NH-8 Samalkha, New Delhi

Contact: 011 3015 8676 for reservation

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