Home / Blog / How to Stock an Indian Kitchen from Scratch

How to Stock an Indian Kitchen from Scratch

Stocking an Indian kitchen from scratch is easier if you think in layers: grains, pulses, spices, cooking fats and a few flavour boosters. With these basics you can cook hundreds of dishes.

Grains and flours

• Atta (whole-wheat flour) for roti and paratha.
• Basmati for pulao and biryani; sona masoori or another everyday rice for daily meals.
• Besan (gram flour) for pakoras and batters, and suji (semolina) for upma and halwa.

Pulses

• Toor and masoor dal for everyday meals.
• Chana (chickpeas) and rajma (kidney beans) for curries.
• Moong dal for light meals and khichdi.

Spices, fats and flavour boosters

• A starter spice set: cumin, mustard seeds, turmeric, chilli, coriander and garam masala.
• Ghee and a neutral cooking oil; mustard oil for some regional dishes.
• Ginger-garlic paste, tamarind, jaggery, pickles and papad.

Frequently asked questions

What should I buy first for an Indian kitchen?

Atta or rice, two dals, a basic spice set, ghee or oil, and ginger-garlic paste.

Is atta the same as whole-wheat flour?

Atta is a finely milled whole-wheat flour made for flatbreads; it is softer than most Western whole-wheat flour.

How should I store flours and dals?

In airtight containers in a cool, dry place, and use them within a few months for best flavour.

Product availability, prices and shipping are set by the store and can change.