New Delhi, April 6 -- Being from Himachal, where kitchens are always stocked with chutneys/dips no matter the season, I am used to meals that arrive with a quiet flourish of condiments-sharp, smoky, herbal or fiery. But on a recent trip to Bengaluru, I tasted a dip that can only be described as fireworks in a tiny bowl. At Coracle restaurant, a neatly cut rectangular block of steamed kappa, tapioca (or cassava), is served alongside a chutney of finely chopped onions, bird's-eye chillies and coconut oil. The flavour had a surprising tang that I first mistook for a particular variety of lemon. Curious, I asked the chef. "Only tamarind," she said, before walking me through the recipe. My three-course meal included a generous helping of this ...