And while on the topic…
… you’ve had sol kadhi, right?
Curd-based or coconut-milk based – it don’t matter. It’s bad-ass awesome.
I prefer the coconut-milk version myself – it’s sour, tangy and spicy. Cool and refreshing. With just a hint of garlic and the goodness of kokum.
Especially after a really good fish meal – the only thing I’m willing to cede to Bombay.