作法
- 果汁機中放入優格、水、薄荷、香菜、綠辣椒、薑與所有香料粉（烘香孜然、烘香香菜籽、印度黑鹽、食鹽、印度涼拌香料、茴香、白胡椒），高速打 90 秒至均勻順滑、呈淡綠色。
- 加糖再打一下混勻。試味——應該是強烈的鹹鮮味，帶薄荷香菜的草本氣息、印度黑鹽的鹹味，與薑辣椒的尾韻。
- 加入冰塊再打 30 秒，至飲品起泡且非常冰涼。
- 用細篩濾入水壺去除葉渣，得到滑順質地。
- 若時間允許，冷藏至少 30 分鐘——borhani 越冰越好。
- 倒入高玻璃杯或小陶杯。應在或之後或同時搭配羊肉印度香飯飲用——香料優格能切開印度香飯的油膩與飽足，清新味蕾。現代達卡餐廳則以 shot 杯盛裝當餐後飲。
Common questions
Can 孟加拉香料優格飲 be made ahead?
孟加拉香料優格飲 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 5 minutes.
Is 孟加拉香料優格飲 spicy?
孟加拉香料優格飲 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉香料優格飲 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 孟加拉香料優格飲 to make at home?
孟加拉香料優格飲 is approachable for a home cook with basic stove skills — total time about 20 minutes, no special technique required.
Can 孟加拉香料優格飲 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Borhani 是孟加拉用餐時搭配的香料優格飲——主要與舊達卡羊肉印度香飯傳統綁在一起。每家達卡印度香飯名店都供應 borhani，據說源自二十世紀初的 Hotel Star。它能平衡印度香飯的厚重——印度黑鹽與草本恰好切開番紅花酥油的肥潤。現代達卡餐廳會用 shot 杯端上桌，當作餐後消食飲。
