Flours
Chakki-fresh whole wheat atta is the backbone. Add besan for pakoras and kadhi, and sooji for upma and halwa.
Dals and legumes
Toor, moong, urad, chana, masoor, rajma, and kala chana. For dal makhani specifically: whole urad and kidney beans, cooked slow with cream and butter.
Paneer and dairy
Fresh paneer (1 kg blocks), ghee, and thick yogurt. Frozen paneer is a fine backup, but fresh is what makes palak paneer and paneer tikka shine.
Signature spice blends
Garam masala, chana masala, chicken masala, kitchen king, and kasuri methi. The methi is what makes butter chicken taste like a restaurant.