1. The base of this recipe is plain yogurt. You can use any fat percentage, and either Greek-style or American-style, depending on how thick you'd like the result to be. I personally prefer a slightly thicker result and tend to use Greek-style yogurt, but that's not the traditional choice. To make this recipe vegan, feel free to sub in a neutral-tasting plant-based yogurt of your choice.
2. You can use any kind of cucumber you've got, since you'll be peeling and seeding it.
3. There's no substitute for freshly squeezed lemon juice.
4. Raita will keep well in the fridge for up to a week. If you're making it in advance on purpose (as opposed to handling leftovers), consider stirring in the mint shortly before serving.

Suggested additions and variations

• Add a minced garlic clove and/or two tablespoons of minced onion or shallot
• Add a teaspoon of sugar
• Add a bit of ground cayenne pepper, to taste
• Swap in a different grated vegetable for the cucumber. Try carrot or beet for a sweeter take. Or use a combination.
• Swap in different herbs for the mint. Try cilantro or parsley or a combination of all three.
• Instead of ground cumin, use whole cumin seeds (and black mustard seeds, if you like), toasted in a dry pan until they pop.
• Swap in freshly squeezed lime juice for up to half of the lemon juice
• Drizzle in some olive oil