1# Indian pantry and substitutions
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 3Indian bay leaf/tejpatta is not European bay leaf. Curry leaves have no close substitute; skip or pivot rather than pretending bay leaves will do the same job.
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 5Hing/asafoetida is powerful and often important in lentil or no-onion/no-garlic cooking. Kashmiri chile brings color and mild heat; cayenne changes the balance. Garam masala is an aromatic finishing family, not one universal spice mix.
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 7Tamarind, kokum, amchur, anardana, yogurt, vinegar, tomato, and lime are different acids, not one generic sourness. Match the acid to the region and dish.
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 9Commercial masalas can be excellent when matched to the dish: sambar podi, chaat masala, goda masala, xacuti masala, biryani masala, garam masala, panch phoron. The error is using a generic curry powder when the dish has a specific spice logic.
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11Ghee, mustard oil, coconut oil, gingelly/sesame oil, and neutral oils each point in different directions. If the defining fat is missing, name the shift.
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13Atta/wheat flour, rice, lentils, chickpea flour/besan, millets, coconut, yogurt, and region-specific legumes or grains often matter as much as the spice box.