Best made only a couple of hours in advance. Serve it cool, but not cold. Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads. Yogurt is a favorite base with its clean cooling quality.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
Simple table salt can be transformative on food -- imagine unsalted potato chips or french fries. Paul Breslin, a professor who researches taste perception, explains how salt affects the taste of food.