Yoghurt. Curds. Yoghurt is used in Indian kitchens to tenderise meat and as a sour creaming agent. It can be used in either sweet or savoury dishes.
Buttermilk. Whey.
Cinnamon
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 as well as making excellent batter.
Pomegranate
Pomegranate seeds, used as an acidulant in curries.
Toor dhal with fenugreek leaves.
Toor dhal with spinach and spices.
