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{{Short description|Yogurt-based drink from South Asia}} | |||
{{for|the town in ancient Elis|Chaas (Elis)}} | {{for|the town in ancient Elis|Chaas (Elis)}} | ||
{{Infobox prepared food | {{Infobox prepared food | ||
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| image = Mint lassi.jpg | | image = Mint lassi.jpg | ||
| caption = A glass full of chaas | | caption = A glass full of chaas | ||
| alternate_name = | | alternate_name = chhas | ||
| national_cuisine = [[Indian cuisine|India]] | | national_cuisine = [[Indian cuisine|India]] | ||
| region = [[Indian subcontinent]] | | region = [[Indian subcontinent]] | ||
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| other = | | other = | ||
}} | }} | ||
'''Chaas''' ([[:gu:છાશ|gu:છાશ]] ''chhash'', [[:hi:छाछ|hi:छाछ]] ''chhachh'') is a [[dahi (curd)| | '''Chaas''' ([[:gu:છાશ|gu:છાશ]] ''chhash'', [[:hi:छाछ|hi:छाछ]] ''chhachh'') is a [[dahi (curd)|curd]]-based drink popular across the [[Indian subcontinent]].<ref>Fatih Yildiz, [https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA11&dq= ''Development and Manufacture of Yogurt and Other Functional Dairy Products''], [[CRC Press]], 2010, p. 11</ref> In [[Magahi_language|Magahi]] and [[Bundeli_language|Bundeli]], it is called ''[[Mattha]]''. In [[Rajasthani languages|Rajasthani]] it is called ''Khati chaas'' or ''khato,'' in [[Odia language|Odia]] it is called ''Ghol/Chaash,'' ''moru'' in [[Tamil language|Tamil]] and [[Malayalam]], ''taak'' in [[Marathi language|Marathi]], ''majjiga'' in [[Telugu language|Telugu]], ''majjige'' in [[Kannada]], ''ale'' (pronounced a-lay) in [[Tulu language|Tulu]] and ''ghol'' in [[Bengali language|Bengali]]. In [[Indian English]], it is often referred to as '''[[buttermilk]]'''. | ||
== Etymology == | |||
The name ''Chaas'' or ''Chaach'' is derived from [[Sanskrit]] word ''Chacchika'' (छच्छिका), meaning churned yogurt from which butter has been removed.<ref>{{Cite web |last=Dasa |first=Syamasundara |date=1965–1975 |title=Hindi sabdasagara |url=https://dsal.uchicago.edu/cgi-bin/app/dasa-hindi_query.py?qs=%E0%A4%9B%E0%A4%BE%E0%A4%9B&searchhws=yes |access-date=2022-12-14 |website=dsal.uchicago.edu}}</ref> | |||
==Preparation and variations== | ==Preparation and variations== | ||
Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called ''madhani'' (whipper). This can be consumed plain or seasoned with a variety of spices. Chaas can be made from fresh yogurt, and the natural flavour of such chaas is mildly sweet. | Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called ''madhani'' (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as ''Lassi'').<ref>{{Cite book |last=Jaffrey |first=Madhur |url=https://books.google.com/books?id=lo2JBAAAQBAJ&dq=Meethi+Chaas&pg=PT472 |title=Curry Easy Vegetarian: 200 recipes for meat-free and mouthwatering curries from the Queen of Curry |date=2014-09-25 |publisher=Ebury Publishing |isbn=978-1-4735-0345-8 |language=en}}</ref> Chaas can be made from fresh yogurt, and the natural flavour of such chaas is mildly sweet.{{Cn|date=February 2025}} | ||
==Seasoning and flavours== | ==Seasoning and flavours== | ||
Chaas can be consumed plain, but a little salt is usually added. This is the most common seasoning for chaas. Numerous other seasonings and spices can be added to salted chaas, either singly or in combination with each other. These spices are usually roasted in a [[wok]], using a spoonful of cooking oil, before being added to the Chaas. The spices which can be added thus are: Coarsely ground and roasted [[cumin]] seeds, curry leaves, [[asafoetida]], grated ginger, very finely diced green chillies and [[Mustard seed]]s. | Chaas can be consumed plain, but a little salt is usually added. This is the most common seasoning for chaas. Numerous other seasonings and spices can be added to salted chaas, either singly or in combination with each other. These spices are usually roasted in a [[wok]], using a spoonful of cooking oil, before being added to the Chaas. The spices which can be added thus are: Coarsely ground and roasted [[cumin]] seeds, curry leaves, [[asafoetida]], grated ginger, very finely diced green chillies and [[Mustard seed]]s. Sugar can also be added to chaas, but if sugar is added, then neither salt nor spice is usually used.{{Cn|date=February 2025}} | ||
Sugar can also be added to chaas, but if sugar is added, then neither salt nor spice is usually used. | |||
Vendors have come up with several proprietary products and standardized flavours of chaas which are produced on an industrial scale and sold as bottled drinks. The best-seller among such brands is [[Amul]]'s ''Masala Chaas,'' which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured ''Chaas Gulabi'' and mint-flavoured ''Mint Chaas''. | Vendors have come up with several proprietary products and standardized flavours of chaas which are produced on an industrial scale and sold as bottled drinks. The best-seller among such brands is [[Amul]]'s ''Masala Chaas,'' which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured ''Chaas Gulabi'' and mint-flavoured ''Mint Chaas''.{{Cn|date=February 2025}} | ||
==Consumption== | ==Consumption== | ||
In India, the consumption of chaas has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An | In the rural areas of India, the consumption of chaas has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An [[earthenware]] pot is used to prepare chaas and store it for a few hours before consumption. Using earthenware to store the chaas helps keep it cool without the need to refrigerate it, even in the height of summer. In the extremely hot desert areas of [[Gujarat]] and [[Rajasthan]], people consume chaas with salt after getting exposed to the sun because this may aid rehydration. Chaas or Moru is consumed more in Southern India as it rehydrates the body from the hot climate. Chaas is consumed all year round. It is usually taken immediately after meals, but is also consumed on its own as a beverage.{{Cn|date=February 2025}} | ||
People also consume chaas for its health benefits. The condiments in chaas, especially pepper and ginger, help reduce the burning sensation felt with acidity. Those spices also help improve digestion. Chaas is also packed with electrolytes and water, helping the body recover from dehydration. | People also consume chaas for its health benefits. The condiments in chaas, especially pepper and ginger, help reduce the burning sensation felt with acidity. Those spices also help improve digestion. Chaas is also packed with electrolytes and water, helping the body recover from dehydration.<ref>{{cite news | ||
|title=Chach benefits: 10 reasons to drink buttermilk with lunch every day | |||
|work=The Times of India | |||
|url=https://timesofindia.indiatimes.com/life-style/health-fitness/web-stories/chach-benefits-10-reasons-to-drink-buttermilk-with-lunch-everyday/photostory/113915030.cms | |||
|date=17 October 2024 | |||
|access-date=23 July 2025}}</ref> | |||
==See also== | ==See also== | ||
{{portal|Food}} | {{portal|Food}} | ||
* [[Lassi]] | |||
* [[List of fermented foods]] | * [[List of fermented foods]] | ||
* [[List of Indian beverages]] | * [[List of Indian beverages]] | ||
* [[Mattha]] | * [[Mattha]] | ||
*[[Borhani]], a similar Bangladeshi drink | * [[Borhani]], a similar Bangladeshi drink | ||
*[[Ayran]], a similar Turkish drink | * [[Ayran]], a similar Turkish drink | ||
==References== | ==References== | ||
{{Reflist}} | {{Reflist}} | ||
{{Yogurts}} | {{Yogurts}} | ||
{{Bangladeshi dishes}} | |||
[[Category:Fermented dairy products]] | [[Category:Fermented dairy products]] | ||
Latest revision as of 15:57, 25 February 2026
 A glass full of chaas | |
| Alternative names | chhas |
|---|---|
| Course | Beverage |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated national cuisine | India |
| Main ingredients | Dahi (yogurt), water, spices |
Chaas (gu:છાશ chhash, hi:छाछ chhachh) is a curd-based drink popular across the Indian subcontinent.[1] In Magahi and Bundeli, it is called Mattha. In Rajasthani it is called Khati chaas or khato, in Odia it is called Ghol/Chaash, moru in Tamil and Malayalam, taak in Marathi, majjiga in Telugu, majjige in Kannada, ale (pronounced a-lay) in Tulu and ghol in Bengali. In Indian English, it is often referred to as buttermilk.
Etymology[edit | edit source]
The name Chaas or Chaach is derived from Sanskrit word Chacchika (छच्छिका), meaning churned yogurt from which butter has been removed.[2]
Preparation and variations[edit | edit source]
Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Lassi).[3] Chaas can be made from fresh yogurt, and the natural flavour of such chaas is mildly sweet.[citation needed]
Seasoning and flavours[edit | edit source]
Chaas can be consumed plain, but a little salt is usually added. This is the most common seasoning for chaas. Numerous other seasonings and spices can be added to salted chaas, either singly or in combination with each other. These spices are usually roasted in a wok, using a spoonful of cooking oil, before being added to the Chaas. The spices which can be added thus are: Coarsely ground and roasted cumin seeds, curry leaves, asafoetida, grated ginger, very finely diced green chillies and Mustard seeds. Sugar can also be added to chaas, but if sugar is added, then neither salt nor spice is usually used.[citation needed]
Vendors have come up with several proprietary products and standardized flavours of chaas which are produced on an industrial scale and sold as bottled drinks. The best-seller among such brands is Amul's Masala Chaas, which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured Chaas Gulabi and mint-flavoured Mint Chaas.[citation needed]
Consumption[edit | edit source]
In the rural areas of India, the consumption of chaas has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An earthenware pot is used to prepare chaas and store it for a few hours before consumption. Using earthenware to store the chaas helps keep it cool without the need to refrigerate it, even in the height of summer. In the extremely hot desert areas of Gujarat and Rajasthan, people consume chaas with salt after getting exposed to the sun because this may aid rehydration. Chaas or Moru is consumed more in Southern India as it rehydrates the body from the hot climate. Chaas is consumed all year round. It is usually taken immediately after meals, but is also consumed on its own as a beverage.[citation needed]
People also consume chaas for its health benefits. The condiments in chaas, especially pepper and ginger, help reduce the burning sensation felt with acidity. Those spices also help improve digestion. Chaas is also packed with electrolytes and water, helping the body recover from dehydration.[4]
See also[edit | edit source]
- Lassi
- List of fermented foods
- List of Indian beverages
- Mattha
- Borhani, a similar Bangladeshi drink
- Ayran, a similar Turkish drink
References[edit | edit source]
- ↑ Fatih Yildiz, Development and Manufacture of Yogurt and Other Functional Dairy Products, CRC Press, 2010, p. 11
- ↑ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 2022-12-14.
- ↑ Jaffrey, Madhur (2014-09-25). Curry Easy Vegetarian: 200 recipes for meat-free and mouthwatering curries from the Queen of Curry. Ebury Publishing. ISBN 978-1-4735-0345-8.
- ↑ "Chach benefits: 10 reasons to drink buttermilk with lunch every day". The Times of India. 17 October 2024. Retrieved 23 July 2025.
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| Snacks and sauces | |
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| Sweetmeats | |
| Bangladeshi diaspora | |
