Whole and ground spices
Turmeric, red chili powder, coriander powder, cumin (whole and ground), mustard seeds, fenugreek, cardamom (green and black), cloves, cinnamon, bay leaves, and star anise. A well-stocked spice shelf is what makes weeknight cooking fast.
Masalas and blends
Garam masala, chaat masala, sambar powder, rasam powder, biryani masala, chana masala, and pav bhaji masala. Brand loyalty is real — MDH, Everest, Shan, and Catch are the four families ask us about the most.
Flours, rice, and grains
Whole wheat atta (chakki-fresh), besan, rice flour, sooji, aged basmati rice, sona masoori for South Indian cooking, and poha. A 20-pound atta bag lasts a family a month and saves a serious drive.
Dals and legumes
Toor dal, moong (whole and split), urad (whole and split), chana dal, masoor dal, kala chana, rajma, and dried chickpeas. Rotating three or four dals a week is how most Indian households eat.
Fats, dairy, and freezer basics
Ghee, mustard oil, coconut oil, fresh paneer, plain yogurt, frozen parathas, frozen samosas, and frozen naan. These are the items families tell us are hardest to find fresh in the Fox Valley.