You don't need fifty things. You need the right fifteen, kept fresh, and the confidence to use them.
Here's how we'd build an Indian pantry from scratch — the everyday backbone first, the character pieces second.
The fats
Start with two: a good A2 ghee for finishing dal, tempering, and everyday cooking, and a mustard oil for the sharp, warming base of North and East Indian food. Between them, most of the week is covered.
The sweeteners
Retire refined white sugar as your default. Jaggery — as a block, powder, or cubes — carries a caramel-molasses depth that sugar can't, and raw honey covers the rest.
The grains
Everyday rice and light, quick-cooking moong are the non-negotiables. Add black rice for the occasions that want drama, and bajra or maize for winter.
The spices
Keep them few and fresh: turmeric, chilli, black cardamom, ginger. Buy smaller, use faster — old spice is just dust.
The finishing touches
Rock salt for a rounder seasoning, black sesame and groundnut for texture and chikki.
Stock that, keep it turning over, and you can cook almost anything Indian food asks of you.