Indian Food

Indian cooking is built on spices, both whole and ground, plus lentils, rice, ghee and tea. This guide covers what to stock and how to keep spices fresh.

Indian pantry basics

Indian dishes often start by frying whole spices such as cumin, mustard seeds, cardamom, cloves and cinnamon in hot oil or ghee, a technique called tadka, before adding ground spices and blends like garam masala.

Beyond cooking staples, Indian grocery shelves include namkeen (savory snack mixes such as bhujia), makhana (popped fox nuts), chai teas and ready-to-eat curries in pouches.

How to choose

• Whole or ground: whole spices keep their flavor much longer, so grind small batches.
• Blends: garam masala is warming and aromatic and is added near the end of cooking; curry powder is a Western-style blend.
• Ready meals: shelf-stable pouches heat in minutes. Check the spice level and sodium.
• Snacks: namkeen ranges from mild to spicy; makhana is a lighter, popped snack.

Brands and prices

Brands in this collection include Rani Brand Authentic Indian Products, BIKAJI, PURE INDIAN FOODS, TASTY BITE, HANDPICK and VAHDAM. Most products are priced between $20 and $42. You'll also find items labeled gluten-free, vegan, organic and sugar-free by their makers.

Popular picks

• Maggi Indian Classic Masala Noodles
• HANDPICK Organic Amla Powder (14oz)
• Spicy World Phool Makhana 200g
• Patanjali Amla Juice, 1L
• Pure Indian Foods Organic Grassfed Ghee
• Yogi's Gift Indian Green Cardamom Pods Whole from YOGI’S GIFT – Celebrating health

Storage and a quick dal

Store spices airtight, away from heat and light. Ground spices are best within about 6–12 months; whole spices last longer. For a quick dal, simmer red lentils until soft, then pour over a tadka of cumin seeds, garlic and chili fried in ghee.

Frequently asked questions

What is garam masala?

A warming North Indian spice blend, often including cinnamon, cardamom, cloves, cumin and black pepper, added near the end of cooking.

What is ghee?

Clarified butter cooked until the milk solids lightly brown. It has a nutty flavor and a high smoke point.

How long do spices last?

Ground spices lose aroma after about 6–12 months; whole spices last longer.

What is makhana?

Popped fox nuts, the seeds of a water lily, usually roasted and seasoned as a snack.