Mattha

Mattha
Alternative names	Mohi (in Nepal)
Place of origin	India, Bangladesh
Region or state	India, Bangladesh, Nepal
Main ingredients	Buttermilk or dahi (yogurt)
	Media: Mattha;

Mattha (Template:Lang-bn, Template:Lang-hi) is a beverage that originates from the Indian subcontinent. It is made from dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal and Bangladesh^[1] Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar.^[2]^[3]

Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called chhanch or ghol, but spicier and is known as Mohi in Nepal.

Similar drink

Lassi

Lassi is a popular summer yogurt drink from India, Bangladesh and Pakistan.

Borhani

Borhani is a sweet and spicy drink from Bangladesh usually consumed during weddings and parties or celebrations such as Rojarīd and Korban. It is popular during the hot months.

Chass

Chass is a popular Indian drink.

Ghol

Ghol is a Bengali drink similar to mattha. It is usually consumed during Romjan in Bangladesh.

References

^ Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[1]
^ Yildiz, Fatih (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press. p. 11. ISBN 9781420082081.
^ Pereira, Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian (2004). Classic cooking of Punjab. New Delhi: Allied Publishers. ISBN 978-8177645668.{{cite book}}: CS1 maint: multiple names: authors list (link)

External links

Food portal

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[1] Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[1]

[2] Yildiz, Fatih (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press. p. 11. ISBN 9781420082081.

[3] Pereira, Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian (2004). Classic cooking of Punjab. New Delhi: Allied Publishers. ISBN 978-8177645668.{{cite book}}: CS1 maint: multiple names: authors list (link)

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v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey