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For Indian cuisine, consider stocking turmeric, garam masala, mustard seeds, curry leaves and ghee.

A board spokesperson told reporters that they were sourcing ghee from five companies via tenders.

I love the sizzle of the hot, spiced ghee when it is poured into the lentils, the way that dal envelops a bowl of rice like a hug.

If you happen to have ghee on hand, use it in place of butter for a subtly richer, more nuanced flavor.

"Open the borders, open the borders. Send us rice, ghee, send us salt and sugar. We have nothing."