Boil full cream milk and add turmeric to it. Add sugar and let the milk boil until it's reduced to 1/4th of the original quantity. Pour into silicone molds and freeze for about four hours.

Add small turmeric pieces, lemon juice, and salt to a bowl and stir well. Pour everything into a jar and refrigerate for six days. After six days, serve the achar with parathas or rotis.

Mix coriander powder, chili powder, curd, and salt. Saute cauliflower, peas, asafoetida, cumin seeds, and chilies in ghee. Add turmeric, curd mixture, ginger, water, and green peas.

Saute cumin seeds, chilies, and curry leaves in coconut oil. Mix ground coriander, turmeric, sea salt, and red split lentils. Cook for 10 minutes until the lentils are done properly.

Add olive oil and butter to a pan and saute onion and garlic. Boil rice, turmeric, chicken broth, and bay leaves. Simmer for 20 minutes. Remove the bay leaf and serve hot with curry.