Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes. By Nik Sharma I wasn’t a terribly naughty child by any means, but I had my share of ...

Tamarind is what gives Thai and much South East Asian cooking its character. I have picked the long brown tamarind pods from the tree in Thailand and have watched whilst the sweet-sharp brown paste ...