I HAVE a little trick that helps me lay a great table even at short notice! I spend my weekends stocking up on some essential base preparations that allow me to turn out my signature dishes in a pinch.

There is always something in the refrigerator to fall back on if I don't want to do a meal from scratch, or if help doesn't turn up. It also allows me to quickly put together dishes for impromptu guests who are a regular around these parts! Currently they have been a panacea from all the festive foodie binges. There are a couple of things for tried and true recipes, that I like to keep handy.

Good homemade stock for example is VERY handy. Stock is basically flavoured liquids.

Adding stock to a dish that asks for "water or stock" is a better idea than water because the stock adds its own flavour as opposed to water, which dilutes the flavours of the dish. Also, commercial stock cubes in India contain Mono Sodium Glutamate.

Besides dedicated recipes, stocks can be used to:

- Thin out curries, sauces and gravies
- Add flavour to rice, pasta or any grain that needs to be boiled
- Saute and use the same amount of liquid as oil required in the recipe carefully, watching because stock evaporates while oil doesn't
- Make gravies for dishes and pasta sauces

Photographs: stock.xchng