Raita (Hindi: रायता rāytā) is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip. The yogurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.

The origin of the word Raita is dated around 19th century and it comes from Hindi language. The word Raita in Hindi and Urdu is a derivative of the Sanskrit word Rajika meaning black mustard and tiktaka meaning sharp or pungent.

Cumin (zīrā) and black mustard (rāī) are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, or carrot, pineapple, or papaya) and the yogurt.

Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour.

A variety of raita of Northern India is boondi raitha—tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian or Pakistani dishes. Raita is also eaten with kebabs.

Sanjeev Kapoor is an Indian chef and entrepreneur. Kapoor stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He launched his "FoodFood channel", in January 2011.

He was born in Haryana and spent most of his childhood in Delhi.Sanjeev started in the hospitality industry in 1984 with a Diploma in Hotel Management from the Institute of Hotel Management (IHM) Pusa, Catering Technology & Applied Nutrition.

He started his career in the India Tourism Development Corporation under their kitchen management scheme. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai. He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its "International Culinary Panel".He is the most celebrated face of Indian Cuisine.He is not only a Chef but also a host, an author of cookbooks and a restaurant consultant.