Soak cashews in warm water for 30–60 minutes to soften. Drain and blend into an ultra-smooth paste using minimal water. Add this paste to your gravy (after the tomato-spice base is cooked) and simmer on low heat for 5–7 minutes. This creates the velvety, cream-like richness in butter chicken, paneer makhani, korma and shahi gravies — the professional chef's secret.

Yes. Cashews are rich in monounsaturated oleic acid — the same heart-healthy fat found in olive oil. Studies show that regular moderate nut consumption (including cashews) is associated with reduced cardiovascular risk, improved HDL cholesterol and lower blood pressure. The magnesium in cashews also supports healthy blood pressure regulation.

A serving of 28g (approximately 18 whole cashews) per day is typically recommended. This provides a healthy dose of minerals, healthy fats and protein without excessive calories. Cashews are calorie-dense — keep portions mindful if watching calorie intake. As a snack, a small handful between meals provides sustained energy and keeps hunger at bay.

Kerala cashews — particularly from Kollam district — are renowned for their superior size, creaminess and natural buttery flavour. Kerala is one of the world's largest cashew processing hubs and the quality standards for locally grown and processed Kerala cashews are exceptionally high. Buying Kerala cashews directly supports local farmers and delivers a fresher, more authentic product.