> What do you use when baking sweet pastries? Crushed sugar cubes? :D
When OP says sugar cubes, he doesn't mean the sugar cubes you might be thinking (large cubes of sugar used for tea, or fed to horses), although that is something found pretty ubiquitously out here too. Our sugar generally comes in a grain-like consistency shaped as tiny cubes measuring about 1-2mm squared, in general. A simple Google search for "India sugar" should provide visual reference. This is a personal anecdote but the size of these sugar grains vary in size based on how expensive they are. More expensive = finer sugar.
At my home, we either use icing sugar or powder the sugar in a spice grinder attachment on our blenders. That's how I prefer my sugar, just so much easier to work with. Wish it was more common around.
> Again I don't know what the limits are over there.
We don't have any limits, AFAIK, but that's mostly because without a PIN/OTP, no one is going to get any money out of your debit/credit card. I should mention I've used my card on a few US/EU-based websites and didn't need to input any PIN/OTP so it's still possible.