The sweet and tangy tamarind dressing is the highlight of this simple dish, inspired by by the Indian street food classic aloo chaat. The tamarind sauce will last for two weeks in the fridge, so you can add it to salads, sandwiches, and other dishes throughout the week.
Tamarind adds a distinct citrusy punch to the flavour-packed broth in this twist on a classic South Indian dish. The broth is finished with the addition of delicate sticky rice balls and charred lemon to create a dish layered with flavour and intrigue.
In this rich dessert, pineapple is soaked in a tamarind, chilli, and cinnamon syrup before being roasted until caramelised and served alongside an ultra-creamy coconut ice cream.
