Tamarind paste is used in a variety of dishes, including chutneys, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is commonly served with samosas in India and Pakistan as a dressing for a variety of snacks. Tamarind pulp is used to flavour curries and rice in south Indian cuisine, as well as the Chigali lollipop, rasam, and certain varieties of masala chai tea. From the Levant to Iran, tamarind is used in savoury dishes, particularly meat-based stews, and is frequently combined with dried fruits to achieve a sweet-sour tang.
