Sheermal

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 the same weight. Mix straight into the flour as the recipe directs; no need to activate first. Proves a little faster.

Use about 2.5 times the weight. Crumble into warm liquid with a little sugar and leave for 10 minutes before mixing. Slower and shorter-lived.

Use 75-100% of the weight, added off the heat. Floral but rose-scented, not screwpine.

Use 50-60% of the weight and reduce sugar by about the same amount. Sweet and pink-rose flavoured.

Steep 2-3 threads in 10 ml warm milk for every 10 g kewra water. Different, richer aroma.

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.

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

Use the same weight; it is very close, but add water slowly as it can be coarser and absorb more.

Use the same weight but reduce water by about 10%; the dough is softer and the flavour less nutty.

Use the same weight as a plain-flour swap; reduce water slightly and expect a lighter, less wheaty result.

Use the same weight. Gives a richer aroma and nuttier taste; if the dish already uses butter for finishing, ghee can make it slightly heavier.

Use the same weight. Lower smoke point than ghee, so keep the heat moderate; if unsalted, add a small pinch of salt.

Use about 90% of the weight. Less rich flavour; good when you want a lighter result.