A recipe from Bengal, which comprises today of Bangladesh and the Indian state of West Bengal, a mildly spicy mustard sauce with a kick. Use it to create your own culinary masterpiece, or use it as a dipping sauce for your snacks!

A recipe from the Malabar coast of India - tangy tamarind meets the spice of Kashmiri red chilies, and finished with coconut milk for a silky smooth paste. This is a great base for a seafood, chicken, or veggie-based curry, or as a spread on your lunch tosti! Also works great as a broth for noodles, or to add a twist to your pasta sauce!

This is a sweet onion chutney that originates from Sri Lanka, Tamil Nadu, and Kerala. This specific recipe comes from the Jaffna region of Sri Lanka. Sweet onion, with a small amount of sour and spice, makes this caramelized onion chutney ideal for use in pastas, as a topping, or even a dip!