New country, new kitchen — but the cravings don’t change. You’ve just landed in the USA, UK, Europe, or maybe Singapore. Classes are starting, work is hectic, and you’re figuring out life in a new place. But after a week of sandwiches, pasta, and takeout, all you want is a hot plate of dal-chawal, crispy rotis, or a strong cup of masala chai.
That’s when reality hits: there’s no neighborhood kirana store, no mom’s spice box waiting, and half the ingredients you took for granted in India are suddenly nowhere to be found.
This guide is your shortcut to solving that problem. You’ll learn:
- Which Indian pantry staples to stock first.
- Where to buy them (stores, online, and unexpected substitutes).
- How to adapt local ingredients so you can cook homely Indian meals anywhere.
- Smart storage and shopping hacks to save time and money.
By the end, you’ll know exactly how to set up your Indian pantry abroad without stress — so the taste of home is always just a meal away.
Where to Buy Indian Groceries Abroad
Indian Grocery Stores
If you’re in cities with large Indian communities (USA, UK, Canada, Australia, Singapore), you’ll almost always find dedicated Indian grocery stores like:
- USA: Patel Brothers, Apna Bazaar, Subzi Mandi.
- UK: Southall Broadway shops, Quality Foods, iShopIndian.
- Australia: Bharat International, Indian Supermarket Sydney.
- Singapore: Mustafa Centre, Little India grocers.
These stores carry everything from atta and dals to pickles, frozen parathas, and fresh curry leaves.
Supermarket Aisles
Mainstream supermarkets are now stocking more Indian staples:
- USA: Walmart, Kroger, Trader Joe’s (look for canned chickpeas, naan, basmati rice).
- UK: Tesco, Sainsbury’s, ASDA (often stock atta, lentils, frozen samosas).
- Australia: Coles, Woolworths (spices, lentils, frozen meals).
Online Stores
Perfect for bulk buying and hard-to-find brands. Popular options include:
- Amazon (Indian grocery section)
- Weee!
- Desi Basket
- Instacart delivery in the US
- The Desi Food (UK/EU)
Asian & Ethnic Stores
Don’t limit yourself to Indian stores only. H Mart (Korean) stocks excellent rice varieties, coconut milk, and Asian vegetables that work perfectly in Indian cooking. Middle Eastern stores are goldmines for spices, lentils, and tahini (great for certain Indian sweets).
Mexican stores often have cilantro, green chilies, and dried chilies that can substitute for Indian varieties. Thai stores stock tamarind, curry leaves, and coconut products at competitive prices.
Must-Have Indian Pantry Staples
Setting up your first Indian kitchen abroad? Start small. Here’s the core pantry list you cannot skip:
Essential Spices
Start with the Big 6. Turmeric, cumin seeds, coriander seeds, red chili powder, garam masala, and mustard seeds. These six spices alone can create dozens of Indian dishes.
- Turmeric powder
- Cumin (jeera) seeds & powder
- Coriander powder
- Red chili powder
- Garam masala
- Mustard seeds
- Hing (asafoetida)
💡Spice buying strategy: Buy whole spices when possible and grind small batches at home. They stay fresh longer and taste significantly better than pre-ground versions.
Grains & Flours
Transfer grains to airtight containers immediately to prevent pantry pests, which are more common in humid climates.
- Basmati rice
- Atta (whole wheat flour)
- Maida (all-purpose flour, optional)
Lentils & Beans
Cook large batches of lentils and freeze portions. They reheat beautifully and cut your weeknight cooking time in half.
Oils & Ghee
Ghee is irreplaceable for authentic flavor. Buy commercially made ghee initially, then learn to make your own from local butter. Mustard oil adds distinctive flavor to Bengali and North Indian dishes, though you might need to visit Indian stores specifically for this.
Sunflower or canola oil work well for everyday cooking. Coconut oil is increasingly available at regular supermarkets and essential for South Indian cuisine.
- Mustard oil (for North Indian cooking)
- Ghee (for flavor & tempering)
- Sunflower or canola oil
Fresh Basics
Keep onions, garlic, ginger, green chilies, and cilantro stocked consistently. These five ingredients appear in most Indian recipes and are available globally.
Fresh curry leaves can be harder to find but make a huge difference in South Indian dishes. Many stores now carry them frozen, or you can grow your own if you have a sunny spot.
Smart Shopping & Storage Hacks: Step-by-Step
Setting up your first Indian pantry abroad doesn’t have to be overwhelming. Follow this step-by-step system to make shopping and storage simple, efficient, and budget-friendly.
Step 1: Start Small, Buy Fresh
- Begin with core spices (turmeric, cumin, coriander, chili powder, garam masala).
- Buy in 100–200g packs instead of the 1kg bags you’d see in India. Smaller packs = fresher flavor + less waste.
Pro Hack: If you discover you’re cooking more regularly, upgrade to larger packs later.
Step 2: Get Airtight Storage Early
- Invest in a basic set of airtight jars or containers for flour, rice, and lentils.
- Clear containers make it easy to see what you have and prevent duplicate buys.
- Label them — especially useful if you’re new to identifying dals (moong vs masoor can get confusing fast).
Step 3: Use Your Freezer Like a Second Pantry
Not everything needs to be bought fresh. Freezers are a lifesaver for busy weekdays. Stock these:
- Frozen dosa/idli batter (great for quick breakfasts).
- Ready-to-cook parathas/rotis – always have a backup meal.
- Grated coconut – no need to hunt fresh.
- Paneer cubes – freeze in small portions to avoid crumbling.
- Chopped herbs (cilantro, curry leaves, green chilies) – freeze in ice cube trays with water/oil for easy use.
Step 4: Shop Seasonal, Store Smart
- Buy Indian vegetables like okra, karela, methi, and tindora when they’re available.
- Wash, chop, and freeze extras in zip bags.
- Frozen veggies may lose some crunch but work perfectly in curries and stir-fries.
Step 5: Always Check Expiry Dates
- Smaller Indian stores abroad sometimes carry older stock (especially snacks, pickles, or packaged spice mixes).
- Check before buying dals, masalas, and oils.
Step 6: Batch Cook & Save Time
- Cook double portions of dal, rajma, or chole.
- Store in freezer-friendly boxes.
- Defrost overnight in the fridge or microwave directly.
Time Saver: Make a basic masala base (onion + tomato + ginger garlic paste) in bulk, freeze in small boxes, and add to curries instantly.
Step 7: Share Bulk Buys with Friends
- Atta bags, rice sacks, and bulk spices are cheaper — but too much for one person.
- Split large bags with roommates or expat friends. Saves money and reduces waste.
Pantry Setup Checklist
Think of your pantry as zones — this keeps things organized, avoids mess, and helps you find ingredients fast.
Top Shelf → Spices & Flavor Boosters
Keep lightweight items here:
- Spice jars (turmeric, cumin, coriander, garam masala, chili powder, mustard seeds).
- Hing (asafoetida), curry powder, whole spices (cloves, cardamom, cinnamon).
- Salt, pepper, chaat masala, achar (pickles).
💡Tip: Store spices in small glass jars. Use a spice rack or drawer inserts for easy access.
Middle Shelf → Dals, Beans & Grains
Heavier but everyday items:
- Lentils (toor, moong, masoor, urad).
- Chickpeas (chana), kidney beans (rajma).
- Basmati rice, sona masoori rice.
- Flours (atta, maida, besan).
💡Tip: Use airtight jars. Label clearly (“Moong Dal – Yellow” vs “Moong Dal – Green”) to avoid mix-ups.
Bottom Shelf → Oils & Long-Term Storage
Heaviest items and bulk buys:
- Oils (mustard oil, sunflower/canola oil).
- Ghee (store in glass jars).
- Large flour/rice bags.
- Bulk snacks (poha, suji, vermicelli, papads).
💡Tip: Keep oils away from direct sunlight — they last longer.
Freezer Section → Quick Meals & Backups
Your “second pantry” for busy days:
- Frozen parathas, dosa batter, idli batter.
- Paneer cubes, grated coconut.
- Frozen methi/okra.
- Homemade curry masala bases in small boxes.
💡Tip: Use stackable freezer boxes. Label with date so you don’t forget what’s inside.
Fridge Essentials
- Fresh onions, tomatoes, ginger, garlic, and green chilies.
- Cilantro & curry leaves (freeze extras).
- Yogurt, milk.
- Lemons for quick tadkas.
💡 Pro Hack: Follow the “one touch rule” — when you buy new groceries, transfer them immediately into containers or freezer bags. Don’t leave them in flimsy store packets.
Wrap Up
Cooking Indian food abroad is 100% doable — even in a tiny dorm kitchen or a shared flat pantry. With just a handful of staples, smart storage, and simple substitutions, you’ll be surprised at how quickly dal, rotis, curries, and chai become part of your everyday routine again.
Remember, setting up your pantry is just Step 1. Once you’ve stocked the essentials, the real fun begins — actually cooking homely meals that fit into your busy life.
Next up: Everyday Cooking Survival Abroad — practical recipes and hacks to get food on the table faster.
