For dessert after the coconut chicken curry, I made some creamy saffron yogurt adapted from a recipe published in the same menu in Châtelaine. Mine is easier, but I find it’s better not to follow a set recipe for it (I did last time, and ended up with way too much of the spices). Basically, you need lactose-free yogurt; you can use plain yogurt and add a bit of sugar, or use vanilla or honey yogurt and leave it as is. You can strain it to thicken it if you want, but it’s not necessary. Throw in a pinch of ground saffron and a pinch of ground cardamom and mix well (adjust the spices from there, but remember that a little goes a long way). Top it off with some sliced mango and perhaps pomegranate seeds or raspberries, and you’ve got yourself a healthy dessert with Indian flavors. Bon appétit!