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Ginger (Adrak) and Garlic (Lahsun) are root vegetables used extensively in both fresh and paste forms. They’re known for their strong flavors, aromatic depth, and powerful health properties. In Indian cooking, they are often combined into ginger-garlic paste, a must-have for curries, dals, marinades, and more.

 In Indian Cuisine:
Ginger and garlic paste is used as a base for curries, dals, biryanis, and gravies.

Garlic is often tempered in oil to flavor dals and sabzis.

Ginger is used in masala chai, soups, and herbal teas.

Used in marinades for meats, paneer, and vegetables.

Both are key ingredients in pickle preparations.

Both ginger and garlic are not only culinary essentials but also offer medicinal benefits like aiding digestion, boosting immunity, and reducing inflammation.