FAQ

Start by swapping the protein — paneer, tofu, chickpeas, or mushrooms work well in most gravies and stir-fries. Keep the spice base the same and adjust cooking time slightly, since plant proteins usually cook faster than meat.

Most curries, soups, and grain bowls on Verdure store well for 3–4 days refrigerated. We mark each recipe with a small "meal-prep friendly" note and reheating tips where relevant.

Many are naturally gluten-free — rice-based dishes, most curries, and all our salads. Recipes containing wheat (like flatbreads) include an easy gluten-free swap in the notes section.

Keep leafy greens wrapped loosely in a dry cloth inside the fridge, and store root vegetables like carrots in a cool, dark place away from onions and potatoes, which release gases that speed up spoilage.

Mustard oil and refined groundnut oil both hold up well at high heat and suit tempering and deep-frying. For lighter sautéing, a neutral sunflower or light olive oil works fine too.

Yes — our "First Kitchen" collection covers one-pot meals, basic dals, and simple stir-fries with step-by-step photos and no assumed technique, perfect for someone just starting out.

Absolutely — firm or extra-firm tofu is a close swap for paneer in curries and stir-fries. Press it well to remove excess water first, so it holds its shape and absorbs the spices properly.

Blend in a boiled potato, a handful of soaked cashews, or some cooked oats — all three thicken beautifully without dairy and barely change the flavour of the soup.