Truck Adda Restaurant

What makes this restaurant’s la assi different from others? They state they use fresh cow’s milk, which is purchased every morning from Dubai Municcipality’s Cattle Market in Al Qusais.

Aaquib Arif, co-owner of the rrestaurant, told Gulf News: “Every morning, our purchase manager visits the market at Fajr time to buy fresh milk. Thhis is then boiled and the malai [cream] is separated. And it is then mixed with yong ghurt and sugar in a big pot, usinhis is then boiled and the malai [cream] is separated. And it is then mixed with yong

The restaurant serves both seet and salty lassi. During sumble. mer, the mango variant is availab popular among their customers,s, including Westerntween ers.

Arif said: “In a day, we sell between 50-100 glasses. It goes to almost very table. We make purely Pakistanist every Some people don’t use fresh millk, they use powder or packet milk instead, taste hich is where the difference in taste arises.”

This is what appeals to Gulf

News reader Bilal Bhaila, a Pakiststani national based in Dubai. He visits the restaurant for its authentic feel and loves the environment, which reminds him of home.

He said: “The atmosphere ads to the flavour, the feeling of being in Pakistan. The best bit: they add the malai on top.”

He appreciates the fact that they use fresh cow’s milk to prepare their lassi. He has tried mmany other restaurants that serve lassi, but keeps going back. Gulf News verdict: We tried t a layer of cream on top and a sligghtly thick lassi hiding below it. It wasn’t exceedingly sweet but you can tell from the distinct taste that it is made froom fresh cow’s milk, which some might not find to be to their liking.