Thandai

Use equal weight. Soak in warm water and grind to a paste or fry identically; yields a slightly creamier and sweeter sauce.

Use equal weight. Lightly roast, skin, and grind; introduces a heavier body and a pronounced roasted-nut aroma.

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 equal weight. Soak in warm water for 20 minutes and grind to a smooth paste; produces an even creamier, slightly richer gravy than poppy seeds.

Use equal weight. Soak and grind finely; provides similar thickening and body with a slightly nuttier, faintly bitter edge.

Use equal weight. Blanch, peel, and grind finely with a splash of water; lends a velvety body and gentle sweetness to gravies.

Use 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.

Use 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use equal weight. Fry or grind as directed; slightly greener and less intensely sweet, but the closest liquorice-adjacent match.

Use 50% of the weight. Grind finely or infuse whole in simmering liquid and discard before serving; delivers a stronger, woodier liquorice profile.

Use equal weight, or roughly 1/2 teaspoon for half a whole nutmeg. Stir in near the end of cooking as pre-ground loses aroma quickly.

Use about 70% of the weight, finely ground. Mace comes from the same fruit and provides a very similar but slightly lighter, more floral warmth.

Use equal weight. Delivers a slightly sharper, more delicate sweetness to rich kormas and biryanis.

Use 80% of the weight, soaked in hot water 20 minutes and ground to a paste. Sweeter and richer; reduce added cream or nuts.

Use the same weight, blanched and ground. Slightly more textured and nuttier; soak if making a paste.

Use the same weight, roasted and ground. Stronger flavour; use only where peanuts are welcome.

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

Use the same weight of fresh petals; the colour is deeper but the aroma is similar. Use only unsprayed edible roses.

Use the same weight of fresh petals; any edible colour works. Remove the bitter white base.

Use about one-fifth of the fresh weight (1 g dried for 5 g fresh); rehydrate in a little milk or water before use.