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Notes on substitutions used throughout:

• Onion: never used in any form (raw, fried, paste, powder). Spring onion greens appear once, as an optional garnish — greens only, no bulb.
• Garlic: never used. Hing (asafoetida) carries the savoury base in every recipe. Garlic-infused oil can replace up to half the ghee/oil in any recipe for extra depth — swap it in wherever the tempering step calls for ghee or oil.
• Cashews: never used (high-FODMAP). Where a classic version calls for cashews, roasted peanuts stand in instead, in small quantity.
• Method: every recipe is dry-roasted, tempered (tadka), sautéed, boiled, or simmered — no deep frying anywhere.
• Texture: vegetables are diced small and cooked until fully soft, and grains are cooked past al dente, to keep residue low and digestion easy.