Souring Agents — The Geography of Tang

A little sourness can tell us a great deal about a place. Explore the fruits and ingredients that bring tang to Indian kitchens—and discover how geography, seasonal harvests and regional food habits shape the way people use them. Each ingredient has its own flavour; each kitchen gives it a local accent.

Tamarind

The sour thread running through India’s kitchens.

Kokum

A fruity tang woven into Konkan meals.

Kudampuli

Kerala’s distinctive sourness, often touched by smoke.

Raw Mango

The green tang of seasonal rice, drinks and pickles.

Lime and Lemon

A citrus spark, from a squeeze to a spoonful.