good way to use acids is to layer them, as you might do with spices (recall Chapter 2). In dishes like fish curry, sambar or kadhi, the acid is the anchor, while in dishes like dal, acids are the accent on top. You can layer acids by using different ones at various stages of the cooking process. Chaat, as described earlier, is a fantastic exemplar of acid layering—tamarind and tomatoes act as the base, while amchoor and lime juice, and occasionally pomegranates, are the accents.
Using acids in food
