If you were to travel or stay in India, you can be certain about one thing. The flavors would change when you move from one state to another. That wouldn’t mean less or more spicy, but the entire culture would have a traditional favourite one or two fruit ingredients appealing to local palette. While most of the country may have its own version of a mango species and the raw mango or Ambi would find its way into most preparations, there are some flavours which are predominant in some regions than others. In north be prepared to encounter the purple Jamun fruit, its colour staining the lips. The Imli, ( tamarind) would travel in most of the plains with you; but come west coast and you would find a red fruit called Kokum. I encountered this fruit for the first time in Goa in a vegetable dish. It’s natural red colour was a pale pink after cooking. At the steps to the east, across the country, a date and jaggery mix, called Nolen Gur is found. Move south and even the hotels could offer you a beverage “cold TC water” or Tender Coconut.