Amla, Ashwagandha, Barley, Bay Leaf, Neem, Brahmi, Dill, Dried Chives, Dried Mint, Dried Parsley, Green Chilli, Green Garlic, Heena, Jamun Seed, Lemon, Majorana, Orange Peel, Punica granatum, Pumpkin etc

Bitter melon, Bottle Gourd, Brocolli , Ashgourd, Artichoke, Aubergine Eggplant Brinjal, Banana - Raw, Green Beans - Runner, Beetroot, Bell PepperCapsicum, Broad Beans - Fava Beans - Field Bean - Horse bean, Cabbage, Carrot, Cauliflower, Chayot, Cilanto Coriander leaves, Cluster Beans, Corn - Maize, Cucumber, Curry leaves, Drumstick - moringa, Garlic, Green Chili, Green Peas - fresh peas, Bean, Ivy Gourd - Tindora, Knolkol, Lady Finger - Okra, Mushroom, Onion, Potato, Pumpkin, Radish, Sweet Potato, Tamarind, Tapioca etc

To talk about Indian flour is to talk about many things. Indians use flour made from wheat, rice, millet, lentils, chickpeas, maize, semolina and even potato to name a few. Even within the category of wheat flour there are a number of different products. Flours are often marketed according to their purpose; so you will find products like 'chapatti flour' and 'idli flour'. I will try to avoid this categorization but I will try to make the connections where relevant. There are literally hundreds if different types of flour, I will concentrate here on the Indian flours - those used most often in Indian cooking.

basmati rice is a staple food in most Indian homes. However, there are different varieties of Riceavailable in our country Brown rice and White rice.

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They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but a term used by Western people and refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.