For the Pantry:

• Red Lentils: This is my favorite "pulse" (bean), for preparing quick and easy recipes. It's the perfect sauce base. No need to stock extras like bean flours (that can be hard to find). And it cooks up within 20 minutes or so. Hard to beat that!

• Basmati Rice:A good, basic, brown rice; whole grain and fragrant.

• Garbanzo Beans : A favored bean for Indian cooking. Rich, sweet, meaty.
  

For the Refrigerator:

• Coconut Oil (or Jen's favorite, "Coconut Cream Concentrate": Living Foods Coconut Oil is a good, organic product; it can be used to add flavor to many dishes.
  

For the Spice Cabinet:

• Asafoetida powder: This authentic Asafoetida, or Indian Hing, is very popular throughout the world. Use sparingly, as this spice has a strong flavor and aroma. Asafoetida makes Indian and other dishes easier to digest. (Reword..,.)

• African Curry: Contains mustard seed yellow powder, curry leaves powder, foenugreek seed powder, onion, ginger powder, coriander powder , turmeric powder, chili cayenne, cumin powder, cilantro powder, garlic , cardamom green powder, black pepper ground and cinnamon. A wonderful, complex curry.

• Cardamon Seed: I love adding a touch of this to my curry mixes.
  

• Coriander Seed: Toast in hot skillet to bring out the flavor; grind and add to curries, blended with other spices. This spice will loose its flavor once ground, so it's best to purchase the whole seed, grinding as needed.
  

• Cumin Seed: Oh so fragrant! I toast and add these to bean mixes for Mexican dishes. Great in curries and Indian foods too. Grind, or even use whole.

• Curry Powder: Contains a simple mix of coriander, black pepper, cumin, and garlic. An economical but still tasty choice.

• Fennel Seed: Brown this seed in a hot skillet, then grind in a little coffee/spice grinder. Perfect addition to many Eastern and Indian dishes, and vegetarian foods. Great added to curry sauces.

• Foenugreek Seeds:Great toasted and ground, to add to curries. (Not available at the online shop right now.)

• Garam Masala: Until you're comfortable with creating your own spice blends, this handy mix of Indian spices can get you started. A popular blend. Many recipes call for "Garam Masala", which translates into "Spice Mix".
  

• Jamaican Curry Powder: The Jamaican curries are typically a bit sweeter than Indian Curries, usually with a touch of allspice in them. You can mix it up a bit, just for a change. This Blue Mountain Curry is quite popular in the Curry Department on Amazon!

• Mustard Seeds: Use these whole (or ground) in chutneys and condiments, or grill them in oil for Indian cuisine, to impart their flavors into the oil. Flavors develop with time, in mustard preparations.

• Turmeric: I add this to sauces mainly for the color; a bright, intense golden yellow. Many curry powders contain this ingredient, giving curries their traditional color. A member of the ginger family, it has a subtle flavor that mixes well with many other spices.