Shahi Tukda with Buttermilk Ice Cream

Use the same weight; ordinary bread is less rich, so add a little extra butter if the dish needs richness.

Use the same weight; it is less sweet and eggy, so reduce any added sugar slightly.

Use the same weight; it is soft and slightly sweet, close in texture but less buttery.

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, hulled and chopped; reduce added sugar slightly as strawberries are sweeter and less sharp.

Use the same weight, halved; they are wetter and less tart, so add less liquid and a squeeze of lemon.

Use the same drained weight, chopped; sweeter and firmer, so reduce sugar and cook a little longer.

Use the same weight; blanch and peel for a bright paste. This is the closest match.

Use the same weight; blanch and peel. It is firmer, so grind a little longer and add a drop of milk if needed.

Use the same weight; soak in hot water for 15 minutes. It is softer and sweeter, so reduce sugar slightly.

Use the same weight of beaten whole egg. Adds white as well as yolk, so the mixture is less rich and sets more firmly.

Use about 15 g cream per egg yolk for richness in curries or sauces. Does not bind or set like yolk.

Use about 15–20 g per yolk for moisture in marinades or fillings. Adds tang and will not enrich or set like yolk.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight; whips and cooks almost identically.

Use the same weight in cooking, but it will not whip; reduce other liquid slightly.

Use 80% of the weight; richer and thicker, good for serving but not for whipping.

Use the same weight of finely grated lime zest; sharper and more aromatic.

Use the same weight of finely grated orange zest; sweeter and less sharp, so reduce sugar if any.

Use the same weight of grated zest from a fresh lemon; take only the coloured part, not the white pith.

Whisk 1 part yogurt with 2 parts water (40 g yogurt plus 80 g water for 120 g buttermilk); a little thicker and more sour than true buttermilk, so loosen with extra water.

Same as yogurt: thin 1:2 with cold water and whisk until smooth; strain first if the dish needs a runny consistency.

Stir 15 g lemon juice into 250 g milk, leave 10 minutes, then stir; thinner and only lightly sour, so add a squeeze more lemon.

Use 100% of the weight. If using semi-skimmed milk, stir in 10 g butter per 200 g milk to match the richness of whole milk.

Use 60% cream diluted with 40% water by weight to match the fat content of whole milk. Gravies will taste richer and reduce faster.

Use 1-2 teaspoons per pod in desserts, added off the heat; it gives a floral, not vanilla, aroma.

Use 1-2 teaspoons per pod, added at the end; it is floral and slightly savoury, so use sparingly.

Use a small pinch soaked in warm milk per pod; it gives colour and a honeyed aroma, not vanilla.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.

For 100 g condensed milk, whisk 30 g milk powder with 40 g sugar, 30 g hot milk or water and 5 g butter until smooth. It will be slightly less glossy but works in sweets and curries.

For 100 g condensed milk, simmer 250 g full cream milk with 75 g sugar until reduced to about 100 g, stirring often. Takes 20–30 minutes and gives a fresher, less caramelised flavour.

Use 100 g khoya with 40 g sugar and 2–3 tablespoons milk, heating gently until smooth; it is thicker and richer, so loosen with milk as needed.