Often called the ‘King of Rice’, basmati rice has extra long grains, a slightly nutty flavour and a distinctive aroma. There are varying qualities of basmati rice. The ones with longer grains tend to be better quality. Avoid broken basmati rice as it doesn’t cook as well and looks less appealing. Basmati can be substituted with other types of rice, but these will not have the same delicate flavour.

Chapati flour is made from milled wholewheat flour. It has a pale tan colour which gives chapatis their characteristic brown hue. It has a higher gluten content than plain flour, making the dough elastic enough to knead and roll out thinly.

Self-raising flour is commonly used in British Indian restaurant kitchens, it's a key ingredient in making light and fluffy naan breads. The flour, which contains baking powder, helps these breads rise and achieve a soft, airy texture.

Gram flour is made from ground chickpeas. It is light yellow in colour and has a faintly nutty, earthy flavour. It’s commonly used in batter and is a key ingredient in onion bhajis and pakoras. Gram flour also has the added benefit of being gluten free.

Red split lentils are fast cooking lentils that cook down to a creamy texture. More orange in appearance than red when raw, turning yellow when cooked. They are rich in protein and have a mild, earthy, slightly sweet taste. Red split lentils are used to make dal dishes and also used in curries such as the Dhansak.