Imli ka Soda-Paani

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use 180% of the weight of compressed tamarind; soak in three times its weight of boiling water for 15 minutes, knead, and strain out the thick pulp.

Use 35% of the weight dissolved in two tablespoons of warm water. Provides sharp tang, though the resulting sauce will be lighter in colour.

Use equal weight, added right at the end of cooking. Adds sharp acidity without the deep brown hue or pulpy thickness.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Milder and sweeter than ground cassia: use about 1.5 times the weight.

Grind the same weight of cassia bark in a spice mill until powdery, or simmer a piece whole and lift it out before serving.

Use 40 to 50% of the weight; offers a delicate, sweet, woodsy fragrance that complements rich curries without dominating.

Use a pinch, about 0.1 g per 1/4 tsp colour, bloomed in oil or mixed with water; adds mild chilli flavour and heat.

Use the same tiny amount mixed with water; gives red colour with little heat but a mild pepper taste.

Use 1–2 tsp per dish for a natural red; adds sweetness and earthy taste, and colour is less bright.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.