Granulated sugar that is combined with molasses in varying quantities to yield golden, light, or dark brown sugar, with crystals varying from coarse to finely granulated. Store sugar indefinitely in an airtight container.

Leaves of banana. Banana leaves is usually used for steaming fish, because of the flavor it brings to the food. Available in Chinese stores.

Also called bummalo, Bombay Duck is a marine lizardfish, Harpodon nehereus, from southern Asia, particularly abundant in the Ganges Delta and the Arabian Sea of western India. It is a narrow, usually 6 to 8 inches long, slimy fish. It is caught in November and December; the processing goes on from December until March. Under normal cooking conditions the fresh bummalo fish is almost rendered to a pulp (bones and all). It can also be dipped in batter and deep-fried. Bombay Duck is prepared in two ways. The whole fish are washed clean, split, boned, and dried in the sun. The drying is done on scaffolds made from bamboo poles fixed in the sand with bars tied with thick ropes horizontally in lines one above the other. This is the method adopted for the local market.

The name comes from the Italian word for “cabbage sprout” and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. It’s available year-round, with a peak season from October through April. Look for broccoli with a deep, strong color green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking. Broccoli is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.