Zedoary. This ginger/turmeric-like root with a flavour of unripe mango and ginger is available widely in India and Indonesia, where the leaves an shoots are also used, but hardly anywhere else. The root is dried and then ground into powder.
Chickpeas (US: garbanzo beans), Bengal gram, channa. Darker and smaller than the chickpeas generally available in the West.
Gram dhal. Split chickpeas (US: garbanzo beans). Darker and smaller than the chickpeas generally available in the West.
Peanut oil (US: groundnut oil). Oil extracted from peanuts. It has a high melting point and smoke point and is ideal for deep frying. It has 20% saturated, 30% polyunsaturated and 50% monounsaturated fat.
Gram flour. The fine, pale yellow chickpea (US: garbanzo bean) flour made from channa dhal (the ones which resemble yellow split lentils). It is used to make pakoras and for binding dishes such as kebabs.
Chickpeas (US: garbanzo beans), Bengal gram, channa. Darker and smaller than the chickpeas generally available in the West.
