The tangy tamarind chutney in your pani puri, or the spicy red and green chilli liquid in the bhel. But come monsoon, it is a no-no for many to eat on the streets, lest the tummy take an upside down turn for the worse.

Anuradha Sawhney, owner of Pune-based vegan food service, Back to the Basics, says, “I make a Date and Kokum chutney at home, a healthier alternative to jaggery, as dates have a lower glycemic index, while the ‘meetha’ chutney on the roadside contains tamarind for the sour taste. “Kokum is as instantly alkalinising as lemons,” she explains.