No matter what I cook, the below is what you will find on the kitchen shelf. Maybe, you can get them too. Most of the spices are available in an Indian grocery store or a Middle-Eastern store.

THE SPICE POWDERS

1. Turmeric powder
2. Hing/Asafoetida
3. Cumin powder
4. Coriander powder
5. Garam Masala powder
6. Curry powder
7. Chat Masala powder
8. Biriyani powder
9. Sambar powder
10. Pav-bhaji powder
11. Paprika powder

THE SEEDS

1. Mustard seeds
2. Cumin seeds
3. Coriander seeds
4. Fenugreek seeds
5. Kalonji (nigella seeds)
6. Fennel seeds
7. Panch poran (a readymade mix of Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
8. Sesame seeds (white and black)

THE OILS

1. Ghee
2. Butter
3. Oilve oil
4. Sesame oil
5. Rice Bran oil

THE STICKS AND LEAVES

1. Curry leaves
2. Cinnamon sticks
3. Cloves
4. Cardamom pods
5. Bay leaves
6. Ginger
7. Coriander leaves

THE NUTS

1. Cashew nuts
2. Peanuts

THE SAUCES AND CREAMS

1. Soy sauce
2. Tomato paste
3. Coconut cream
4. Coconut milk
5. Sour cream
6. Standard cream

OTHER SOLIDS

1. Himalayan Salt
2. Organic sugar
3. Yeast

THE CHEESE

1. Paneer
2. Feta
3. Cheddar, mozzarella, and parmesan (separate or combined)

THE GRAINS

1. Basmati rice
2. Kerala Matta rice
3. Brown rice
4. Semolina (rava)
5. Wheat flour
6. All-purpose flour
7. Noodles (think, flat, udon)
8. Buckwheat (technically not a grain)
9. Quinoa (not a grain either)

Stock them up!

By the way, always store the spices and seeds in bottles (or plastic) containers and keep the spices in the fridge to retain their smell and flavour.