Ghee (similar to clarified butter), is my cooking fat of choice because of its nutritious properties. It’s used extensively in Ayurvedic medicine and therapies for its high smoke point. It’s also absolutely delicious. On days when I need grounding and to get out of my head and back into my body, not only do I cook with it but I also add extra ghee to my food as a garnish.

Jaggery is my favourite sweetener. It is made from raw, unrefined sugar cane juice or palm tree sap, cooked down into a concentrated treacle. It is also cheaper than many other natural sweeteners. Thanks to its rich and complex flavour, a little jaggery goes a long way.

Mung dal (split mung beans) and white basmati rice are the two key ingredients in one of my most-loved meals, kitchari. They’re both fantastic staples and versatile ingredients in their own right. They are featured iin many of my recipes, from milk rice to mung dal soup.

I keep all my go-to spices — turmeric, cumin, cinnamon, cardamom, coriander, ginger, fennel seeds in my spice tin. They really support digestion and make food beautifully tasty and fragrant. They truly are a cornerstone of Ayurvedic cooking – mother nature’s medicine cabinet if you like!