While dining at Asian restaurants, one serving of condiments is never enough. At European diners, servings are always generous but they only come with a drizzle of vinaigrette and flavoured oils over food. While we are not eating out, all it takes is 15 minutes to make a batch of your own condiments. And you won't have to wait to be served a refill.

Gayatri Bhatia launched Saucery, which sells gourmet dips, spreads and sauces, in 2016, "At home, if you balance acidity in the recipe, it can extend the shelf life of a sauce. This can be done using salt, chilli, sugar and lime or vinegar," she explains, pointing out that while Indians are champions at pickling, today, people want to control their oil content. "A balanced salt addition will do the trick. Adding rosemary or green tea extract also helps," says Bhatia, adding, "When it comes to flavours, garlic is a great aromatic and I personally feel, always makes food taste great." A light chilli oil is made using groundnut oil and Schezwan sauce, and black pepper sauce is best made in sunflower, canola or groundnut oil. The cuisine doesn't use olive oil, so it will taste like a misfit in the food.