Make tamarind lemonade by mixing eight cups of warm water, two cups of lemon juice, two cups of sugar, and three tablespoons of tamarind concentrate. Stir until the sugar dissolves, then chill.
Allison Smith with her husband, Mark Remi
With a few pantry staples plus curry leaves sourced from West Ashley’s Indian Spice or North Charleston’s Bombay Bazar, cauliflower and beets transform easily into classic South Indian dishes.
‘Curry’ means a blend of spices,” Smith says. Her recipes rely on cinnamon, turmeric, cardamom, cumin, and mustard seeds, among others.
Chapati, a traditional Indian flat bread, is used to scoop up curry dishes at the dinner table.
(From left to right) White rice forms a starchy base for spicy seasoned cauliflower, simmered beets, and hearty chicken curry.