Nikhita Venugopal

The recent global rise of the clarified butter — as common as salt in many South Asian and Middle Eastern kitchens — is striking for an ingredient steeped in centuries of culinary history.

Although tamarind has always been a large part of savory South Asian cooking, its sourness also has a sweet side.

The American grocery chain inadvertently built a line of products — from lamb vindaloo to spicy chakri mix — that appeal to South Asians and non-South Asians alike.

South India’s coffee scene and its signature drink, kaapi, have remained largely in the background.