DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Sweet Lassi

Prep: 5 mins | Cook: 0 min | Total: 5 mins | Servings:1


Sweet Lassi
Sweet Lassi
Sweet Lassi
Growing up, one of my all-time favorite restaurants was an Indian establishment at the top of Ghirardelli Square, in San Francisco. The name of the place is "Gaylord India Restaurant". The last time I ate there is roughly 25 years ago, but it is still there! It's apparently not very highly rated, but it stands out in my mind as the absolute pinnacle of Indian food in the mid-80's.

One of my absolute favorite treats was the "Sweet Lassi". There were 3 kinds to choose from, "Sweet, salty or mango". It was always "Sweet" for me! I knew it was a sweetened yoghurt drink, but it had an unusual flavor, which was completely foreign to me. As a child, I never placed the bizarre flavor, either!

Many many years later, I learned that the exotic flavor coming from the drink was "rose water"! This, in itself, was an amazing discovery. Rose water? Interesting! I remember purchasing it at an Asian market, when I was much younger. In my mind's eye, I was envisioning something like a very mellow floral "note", but with the overall sensation being that of just plain ol' water. Oh, how wrong I was!

This may be a bit of an aggressive description, but it's precisely how I felt about my first big shwig of rose water, straight from the bottle. Imagine taking a dozen beautifully grown red roses; grown in the best soil, with love, care and all the glorious organic treatments that a growing plant can take. Remove the thorns, package it all up in a beautiful gold ribbons ... and then punch me right in the tongue with it. It was glorious anguish. I immediately hated it, but ... found the aftertaste to me nothing short of magnificent.

Oh, what a weird ingredient. A "Sweet Lassi" would be absolutely nothing without it.

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (226g)  greek yogurt, plain and full fat260228100010
1/2 cup (90g)  ice cubes0000000
2 tbsp (25g)  'Swerve' or other sugar replacement (Buy Now) 000250250
1/2 tsp (.5g)  rose water (Buy Now) 0000000
1/4 tsp (.25g)  cardamom, ground0000000
1 dash (0g)  salt0000000
Totals (of 1 Servings):26022g8g35g0g25g10g
Per Serving:26022g8g35g0g25g10g *


  1. Puree until quite smooth in a blender. Serve topped with a tiny dash of ground cardamom, toasted almond slivers and/or a few saffron threads. Enjoy on a warm summer day!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition ...


DJ Foodie, I used to go to Gaylord's when I was a kid too. Now that I think about it, it was probably the 1st place I ever had Indian food. OMG, tandoori chicken sounds real good now! ;). Did you grow up in the city? I grew up in Novato. Thanks for trip down memory lane!

 Ray Gardner  12/30/2013