Jaya Saxena is a Senior Writer at Eater.com. Her most recent book is Crystal Clear, an essay collection from Quirk Books.

Move Aside Citric Acid, Amchur Has Entered the Chat
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
- story: Jaya Saxena
- photo: Dylan + Jeni