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Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.
Garlic chilli powder. An Indian mate of mine introduced me to this condiment and it changed my life. I add a few pinches of it to most of my dishes now (noodles, pasta, pizza, sandwiches, fried rice, stir-frys and of course curries) - and it elevates then to the next level. (I love spicy food btw so this may not be for everyone, but for me it opened up a whole new world).
Butter.
Garlic on grilled cheese.
If the recipe calls for tofu (and you are not vegan), use Paneer, almost always an improvement.
Heavy cream.
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