Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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shrikhand (sometimes srikand) a sweet Indian dish, particularly of the Maharashtra-Gujarat, made with strained yoghurt (or curds), beaten until light, sweetened with sugar, enhanced with spices such as saffron and cardamom, and garnished with slivers of, e.g., pistachio or charoli seeds (called calumpang nuts in English). It often incorporates fruit such as mango. This dish, a particularly attractive example of Indian uses of yoghurt, may be served throughout a meal in India, although for western palates its place is the dessert course.