Tamarind Sauce

One winter afternoon I spent several hours watching and photographing the cook at Lala restaurant, a little street-side café in the main bazaar in Udaipur. He worked outdoors in the street, deftly and quickly, first shaping and frying kachoris, then stirring up a large batch of tamarind sauce in a huge restaurant wok.

Though it’s generally called tamarind chutney, this is really a sauce, a thickened liquid that’s a great all-purpose Gujarati