From my kitchen to yours
Kitchen Tools
The cookware, appliances, and pantry staples I actually use — what I cook with day to day, with honest notes on why each one earned a spot.
14 items 2 categories All hand-picked
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Cookware & Appliances
4 itemsThe pots, pans, and gadgets I reach for most.
- Hawkins Contura Pressure Cooker (2L) My everyday cooker — what I make khichdi in.
- Hawkins Contura Black Pressure Cooker (5L) The bigger one — for larger batches like chana or rajma.
- Kilig Air Fryer (4L) For crispy snacks and chicken without the deep-frying.
- Hawkins Futura Non-Stick Fry Pan (20cm) My everyday tawa — chillas, dosas, eggs, quick stir-fries.
Pantry Staples
10 itemsThe ingredients I always keep stocked.
- Tata Sampann Moong Dal (1kg) Yellow split — what I always keep stocked.
- Tata Sampann Besan (1kg) Always stocked — for chillas, pakoras, and batters.
- Tata Sampann Kala Chana (1kg) Soaked overnight — for sabji, salad, or sundal.
- Fortune Kachi Ghani Mustard Oil For chokha and Bengali dishes — adds the traditional pungent flavour.
- Figaro Olive Oil For finishing, brushing, and lighter everyday cooking.
- Everest Black Pepper Everyday seasoning — into marinades, eggs, salads.
- Tata Sampann Whole Black Pepper Whole peppercorns — for fresh-grinding and pastes like the Bengali mustard fish curry.
- Himalayan Sendha Salt My everyday salt — clean, mineral, works for everything.
- Tata Sampann Turmeric Powder (500g) Foundational spice — into nearly every curry and dal.
- Tata Sampann Red Chilli Powder For everyday heat in curries, marinades, and finishing oils.
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