Thick Indian yoghurt (dahi), made fresh in Sydney
Dahi is the yoghurt Indian cooking is built around. Shree Ganesha Foods makes thick Indian yoghurt in Sydney to a traditional recipe: set fresh, mild in culture, and thick enough to whisk into raita, sour into kadhi, blend into lassi and chaas, fold into marinades, or spoon over rice. It is gluten free, preservative free and suitable for vegetarians.
Made for Indian cooking
Indian dahi is set as whole yoghurt with a mild culture, giving the thick body and gentle tang that suit savoury cooking. That thick set is what carries spices into a marinade and tenderises the meat or paneer inside it, and it lets dahi stand in for cream to thicken a gravy in a lighter way. It is a different job to a sweetened breakfast tub, and it is the job dahi has always done at the Indian table.
Clean label, traditional recipe
Every pack is made to a traditional recipe and carries a clean label: gluten free, preservative free, rennet free, with no chemicals and no added sugars, suitable for vegetarians. It is cultured and set in our Mount Druitt facility, so the texture and taste stay the same, tub after tub.
Six everyday uses for dahi
- Raita. Whisked with cucumber, onion and roasted cumin alongside biryani and pulao.
- Kadhi and yoghurt curries. The backbone of kadhi, and the souring note in many regional gravies.
- Marinades. Thick yoghurt carries spices into tandoori dishes and paneer tikka and keeps them tender.
- Lassi and chaas. Blended sweet as lassi or spiced and thinned as buttermilk.
- Breakfast. A bowl of dahi with paratha is a complete morning meal.
- The everyday side. A spoonful with dal, rice and sabzi rounds off an Indian dinner.
Cooking with dahi so it stays silky
- Whisk the yoghurt smooth before it goes into the pan.
- Temper it: stir a little of the hot gravy into the yoghurt first, then add the mixture back to the pot.
- Keep the heat gentle once the yoghurt is in, and the gravy stays smooth.
- For marinades, thick set yoghurt clings to the food and keeps it tender.
Where to buy Indian yoghurt
Our yoghurt is available through Indian grocery stores across Sydney; our store finder lists stockists by suburb. Retailers can contact our team about stocking it.
Frequently asked questions
How is dahi different from Greek yoghurt?
Both are thick, and dahi brings live cultures, a milder tang, and a texture made for cooking as much as for eating.
Is Indian yoghurt the same as curd?
Yes. In Indian English, curd and dahi refer to the same thing: naturally cultured set yoghurt.
Can I use dahi in place of regular yoghurt in recipes?
Yes. Because it is thicker, a slightly smaller amount goes further, and it holds up beautifully under heat.
What is on the label?
Gluten free, preservative free, rennet free, no chemicals, no added sugars, and suitable for vegetarians, made to a traditional recipe.
