Gil e Behisht

Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.

Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use equal weight, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.

Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.

Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.

Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

Use the same weight for coatings; contains gluten, browns faster and is less crisp.

Use the same weight for crisp coatings; coarser texture and needs a short rest.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Use the same weight and grind to a fine powder in a dry blender. Add 3% cornflour by weight if you need it to stay powdery.

Use the same weight and grind in small batches until fine. It is coarser and may feel gritty in uncooked icings.

Use the same weight and grind to a powder. It is harder to grind and gives a slightly crunchier result.

Use 4 times the weight of milk; simmer and stir continuously in a wide heavy pan until reduced to a dense, fudgy paste.

Use equal weight of finely crumbled or grated paneer mixed with 15% single cream; gives similar body but a less caramelised, milk-solid flavour.

Simmer gently until heavily reduced, or stir in directly at 70% weight; produces rich gravies without the granular bite of khoya.

Use the same weight straight from the pot. It is thick and slightly tangier; stir well before use.

Use about 175% of the weight and strain through muslin for 3–4 hours to yield the same weight of thick yoghurt.

Use the same weight. It is essentially the same ingredient; adjust salt or sugar to taste.

Grind freshly extracted inner black seeds finely; use equal weight (1:1). Greatly superior aroma with potent eucalyptus and citrus notes.

Lightly crack whole pods and simmer them in the gravy; use 150% of the weight of ground cardamom. Fish out the pods before serving.

Use 50% of the weight. Delivers warm, sweet aroma, but lacks cardamom's cooling, citrusy top notes.