Our spiced yogurt dip was inspired by Madhur Jaffrey, the Delhi-born actress, cookbook author and television chef who has spent decades exploring the food of her homeland and beyond. We loved the yogurt dressing in her book, “Vegetarian India.” Warm spices such as coriander, cumin and turmeric contrast beautifully with the cool, tangy flavor of the yogurt. We liked it with vegetables such as endive, radishes, cucumbers, fennel and carrots. For a thinner consistency—to use the dip as a dressing—add water a tablespoon at a time, whisking until smooth after each addition. Because it is made without herbs or too much garlic, the dip keeps well in the refrigerator for up to five days.