Tamarind paste concentrates vary significantly in intensity between brands - a level teaspoon of one product may be twice as sour as another. This variability makes building a tamarind-based condiment a process of tasting and adjusting rather than measuring and trusting. The base formula for tamarind yogurt is straightforward: tamarind for acidity, honey or sugar for sweetness, salt to round the edges. The goal is a condiment that is noticeably tart - enough to deliver the 'bit of sharpness, citrus-like' contrast a judge praised in Ismail's dish - but not so sour that it overwhelms the yogurt's creaminess or competes with the dish's spice notes. Start with 1 teaspoon of tamarind paste per 120g of yogurt, taste, and adjust in small increments. If it reads as flat or merely tangy, add a little more tamarind. If it reads as aggressively sour, add more honey rather than diluting with extra yogurt. Chaat masala amplifies the citrus-sour note without adding liquid, making it a useful final adjustment.