With the temperature rising and current spell of muggy weather I find these things help me to stay cool during summer in the city.

Lassis are buttermilk drinks that I often make by blending sweet seasonal fruit such as strawberries with yoghurt and water to a thin consistency and then sweeten to taste. They are lighter than a smoothie and healthier than a milkshake. It is what hard-working farmers drink to cool themselves down after a morning spent under the punishing sun. The original version, made with salt, mint and roasted cumin seed powder, is the perfect thirst quencher. Try my strawberry or lemon lassis or the original savoury one, it is an acquired taste but one that most Indians love.

Nothing speaks of the British summer quite like strawberries when they are local, sweet and juicy. And whenever the sun starts shining and the temperatures start to rise, the Indian in me starts to crave a cooling lassi. Traditionally a drink made with buttermilk, the bi-product of the women of the house churning white butter from cream but saved for the men working under the hot sun who would need a mid meal replenishment. It is not so easy to find so I make it with yoghurt which emulates its tang but water it down when necessary to get a thinner consistency. It is mainly made savoury with some spices but comes into its own when blended with these local beauties.

Click here for a Strawberry lassi recipe

Speaking of drinks, I absolutely love Shikanji, or traditional Indian lemonade. It is made with lime-sized lemons, water, salt, black pepper and sugar. Absolutely delicious, cooling and the salt helps to replenish the body of this mineral which we constantly lose as we sweat.

Make lots of shrikand, a yoghurt based dessert that is a perfect summer pudding. Practically effortless to make, creamy, smooth, textured with nuts and served cold with pomegranates or fresh berries. A healthy, Indian alternative to strawberries and cream.

Shrikand is fantastic, vibrant dessert eaten by Gujeratis across the world often on a regular basis. It is an amalgam of thick creamy yoghurt, musky saffron, aromatic green cardamoms and nuts for texture. It is served cold and is refreshing and filling enough to be a dessert without any need for cream or butter. I generally like to serve some seasonal soft fruit with it for a little fruity freshness; cherries make a wonderful accompaniment as they have a complex flavour but does not overpower this subtle dessert. Yoghurt will vary in its degree of tartness depending on its freshness so add sugar to taste.

Click here for Sweet saffron yoghurt with cherries - shrikand

Raita is a yoghurt and vegetable accompaniment to a meal and are the perfect foil for outdoor barbecued foods. Cooling, light, refreshing, crunchy and delicious.

When it's sweltering, ice-cold water may seem like a good idea but according to ancient wisdom of Ayurveda, these cold drinks shock the system and organs and do more harm than good. Ideally, stick to room temperature drinks for a well-balanced body.

Foods that cool the body include, fresh leaf and seed coriander, cumin, yoghurt, banana, cucumbers, tamarind, gooseberries, buttermilk, mint, fennel and fennel seeds, ghee and if you are fortunate enough to have it, coconut water. Many other spices can be warm on the body so try to pair them with some yoghurt and salad on the side.

Eating right is half the battle. To remain cool learn from those who live in warm climates and do as the Indians do. Dress in loose and comfortable clothes, tunics and kaftans are ideal. Natural fibres are the best option so stick to cotton and linen garments. Silk is natural but will not keep you as cool as the others. Likewise, open-toe sandals make a huge difference.

For more delicious recipes and tips visit Anjum Anand at Times Online and www.anjumanand.co.uk

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