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GI-tagged wheat from the Bhal, grown on stored monsoon moisture with no irrigation.

An indigenous aromatic rice of Gujarat, short-grained and scented, grown without chemical inputs.

Split pigeon peas - the everyday dal of Gujarati kitchens, and the base of sambar and osaman.

Split green gram, hulled - the quickest-cooking dal, and the one cooked for anyone unwell.

Split Bengal gram - firm, nutty, and the dal that holds its shape when everything else dissolves.

Whole pearl millet - the winter grain of Gujarat and Rajasthan, ground fresh for rotla.

Cold-pressed groundnut oil - unrefined, cloudy, and tasting of the nut it came from.

Stone-ground turmeric - milled slowly so the volatile oils survive the grinding.