Grains, Flours & Kitchen Staples
Atta and besan, millets and rice, dals of every colour, whole spices and masalas: the grains, flours and kitchen staples that fill the steel dabbas of an Indian pantry.
Traditional Flours
Makki, bajra, jowar, ragi, besan, rice, kuttu and singhara flours for rotis, bhakri, mudde, pakor…
Millets & Grains
Foxtail, little, kodo and barnyard millets, whole jowar, bajra and ragi, rice varieties and dalia…
Pulses
Toor, moong, masoor, urad and chana dal, plus rajma, chole, lobia and whole moong, the pulses beh…
Spices & Masalas
Jeera, haldi, mirch, dhania and whole garam masala, plus blends like sambar powder, goda masala,…
A working Indian pantry starts with a few heavy steel dabbas and a habit of refilling them before they run out. This grains, flours and kitchen staples section is meant for exactly that refill, the plain everyday things rather than anything fancy.
Traditional flours go beyond wheat atta to besan, bajra, jowar, ragi, makki and singhara, each tied to a dish or a season, like makki for winter rotis or singhara atta during vrat. Millets and grains bring whole jowar, bajra, ragi, foxtail and kodo millet together with rice and broken wheat for dalia. Pulses are the dals and whole legumes behind daily meals: toor, moong, masoor, urad, chana, rajma and lobia. Spices and masalas range from whole jeera and haldi to blended garam masala and region-specific mixes.
Staples are bought often, so buying them sensibly matters. Turn the pack over for net weight, the FSSAI licence, the producer's address, and both the packed-on and best-before dates. With flours and masalas especially, a recent packing date makes a difference to aroma.
Store everything in clean, dry, airtight containers. A few dried neem leaves or a bay leaf in the dal dabba is a common household practice against pantry insects, and smaller, more frequent purchases help too.
Browse by what your kitchen cooks most.