Instructions: Mash up the tamarind pulp roughly and pour over 1 pint of water.

Leave to soak for 8 hours or overnight.

Mash a bit more then strain off the liquid and discard beans and fibres.

Add 800ml more water.

Dry fry the cumin seeds in a small heavy pan until they give off a scent of incense.

Allow to cool and grind.

Stir into the tamarind liquid with the remaining ingredients.

Leave to infuse for 3 hours then strain to remove ginger and mint but not spices.

Taste and add more salt if you wish or water if it is too strong and sharp.

Serve chilled with roughly chopped fresh mint or coriander.

Serves 4

We came across this drink in India where it is served as an appetiser.

Tamarind is a bean with a pulpy interior and a sharp fruity flavour.

You can buy blocks of the pulp from oriental food stores and iarger supermarkets.

Spice the liquid woth mint ginger and a "chat masala" blend much used In salads and cold dishes and available in indian shops.

Failing that use garam masala.

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