Soya chunks are the larger version, and they behave more like pieces of meat than granules do. Bouncy, absorbent, and remarkably good at soaking up gravy.

The squeeze is even more important here. A chunk full of plain water will ruin a good curry.

Soak in hot salted water, squeeze thoroughly, then fry them off before adding to the gravy. Use them in curries, in pulao, or in a dry masala with capsicum and onion. Very high in protein and very cheap.

Available at Curry Corner in North Melbourne.