Creating Your Ultimate Indian Pantry: A Complete Guide

May 28

If you’ve ever fallen in love with Indian food — not just the dishes but the spices, the smells, the warm comfort of a home-cooked meal — you’ll know that there’s a whole world behind the flavors. And if you're like me — a little bit obsessed and totally in love with Indian cooking — you want to do it properly.

This post is for those of us who aren't just dabbling — we’re deep diving.
We’re setting up our kitchens for the long haul: from the whole spices to the fresh herbs, from basmati rice to atta for hot rotis.

By all means, take your time. Treat this as a goalpost. You don’t have to get everything in one day — but it’s nice to have a master list to build toward.
Let’s get into it!

1. Whole Spices

Whole spices are the backbone of Indian cooking. Toast them, temper them, grind them fresh — they bring an intensity you can’t get from pre-ground powders.

Here’s your essentials list:

Cumin Seeds (Jeera)
Coriander Seeds (Dhania)
Mustard Seeds (Rai - black and/or yellow)
Fennel Seeds (Saunf)
Fenugreek Seeds (Methi)
Cloves (Laung)
Green Cardamom (Elaichi)
Black Cardamom (Badi Elaichi)
Cinnamon Sticks (Dalchini)
Bay Leaves (Tej Patta)
Black Peppercorns (Kali Mirch)
Carom Seeds (Ajwain)
Nigella Seeds (Kalonji)
Dry Red Chilies (Sabut Lal Mirch)
Star Anise (Chakriphool)
Mace (Javitri)
Nutmeg (Jaiphal)

2. Ground Spices

These are the heavy lifters — the flavors that go into almost every curry, sabzi, and dal.
Keep these fresh and in airtight containers!

Turmeric Powder (Haldi)
Red Chili Powder (Lal Mirch)
Coriander Powder (Dhania Powder)
Cumin Powder (Jeera Powder)
Black Pepper Powder
Amchur (Dried Mango Powder)
Chaat Masala
Hing (Asafoetida — tiny bit needed, huge flavor)
Kashmiri Red Chili Powder (for color and mild heat)

3. Spice Mixes

There are certain spice blends that make life so much easier — and taste better homemade or fresh from a good brand.

Garam Masala
Sambar Powder (for South Indian dishes)
Rasam Powder
Chole Masala (for chickpea curries)
Biryani Masala
Kitchen King Masala (a great all-rounder)
Pav Bhaji Masala (for Mumbai street food cravings)
Tandoori Masala
Goda Masala (if you're exploring Maharashtrian food)

4. Pantry Essentials

You can have all the spices in the world, but you still need these basics to actually cook Indian food.

Lentils (Dals):
- Toor Dal (Split Pigeon Peas)
- Moong Dal (Yellow Split or Whole Green)
- Masoor Dal (Red Lentils)
- Urad Dal (Split Black Gram)
- Chana Dal (Split Bengal Gram)
Rice and Grains:
- Basmati Rice (for biryani and pulao)
- Sona Masoori Rice (for everyday meals)
- Poha (Flattened Rice)
- Idli Rice (if you're serious about South Indian cooking)
Flours:
- Atta (Whole Wheat Flour for chapatis and parathas)
- Besan (Chickpea Flour for fritters and savory snacks)
- Rice Flour (for crispy coatings or dosas)
Nuts and Seeds:
- Cashews (Kaju — used in gravies and sweets)
- Almonds (Badam)
- Raisins (Kishmish)
- Poppy Seeds (Khus Khus)
- Sesame Seeds (Til)
Other Must-Haves:
- Tamarind (Imli — either block, paste, or concentrate)
- Jaggery (Gur — unrefined cane sugar)
- Coconut (fresh, dry or frozen)
- Ghee (Clarified Butter)

5. Fresh Essentials

Indian food isn’t just about dried spices — it’s also about fresh punches of flavor.

Fresh Cilantro (Coriander Leaves)
Mint Leaves
Curry Leaves (buy fresh and freeze extras!)
Green Chilies (the small spicy ones)
Ginger
Garlic
Lemons (for finishing dishes or chaat)

Building a true Indian pantry doesn’t happen overnight.
It's something you build with love, one trip to the Indian store (or Amazon cart) at a time.

Start with the essentials that match your cooking style. Love dal and rice? Focus on getting the lentils first.
Love rich curries? Stock up on garam masala, cumin, coriander, and red chili powder.

And then, slowly but surely, you’ll find yourself standing in front of a pantry that smells like home.