Here is a list of commonly used ingredients in an Indian kitchen. If you do not cook Indian food everyday, remember to buy small packets of spices, lentils and pulses etc. It may be an idea to share the spice packets with your friends as they tend to lose their flavour with age.
Cumin Seeds (Zeera)
Black mustard seeds (Rai)
Fennel seeds (Sounf)
Carom seeds ((Ajwain))
Fenugreek seeds (Methi)
Nigella Seeds (Kalaunji)
Cloves (Laung or Lavang)
Peppercorns (Kali mirch)
Cinnamon sticks (Dal-chini)
Black Cardamoms (Badi illaichi)
Green Cardamoms (Choti illaichi)
Bay leaves (Tez-patta)
Curry Leaves (Curry Patta)
Cloves (Long)
Coriander powder (Dhania)
Turmeric powder (Haldi)
Chilli powder (Lal mirch)
Sweet Paprika Powder (Shimla Mirch)
Ground cumin (Pisa Zeera)
Asafoetida powder (Heeng or Hing)
Garam masala
Mace (Jaiphal)
Nutmeg (Javitri)
Rose water essence (Gulab ras)
Saffron Strands (Kesar)
Gram flour (Bessan)
Chapatti Flour (Aatta)
Basmati or good quality rice(Chawal)
Lentils (Daals)
Split Green Gram Dal, with and without skin (Moong Dal Dhuli and with chhilka)
Whole Green Gram (Saabat Moong)
Black Gram, split- both with skin and washed (Urad Dal, chilka and dhuli)
Whole Black Gram(Saabat Urad)
Split Pigeon Peas (Arhar Dal)
Split Bengal Gram, skinless (Chana Dal)
White Chick peas (Sufaid Chanay)
Black Chick peas (Kala Chana)
Kidney beans (Rajma)
Tinned tomatoes
Vinegar
Bottled lemon juice
Cooking oil
Clarified butter (Ghee)
