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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
29/01/2026
This is critical for Indian kitchens where people often have many different varieties of dal (lentils/beans), spices, and grains that we use frequently in the cooking of our traditional dishes and curries. Doing a monthly inventory check gives you the best opportunity to identify which items are running low, which foods are no longer safe to consume, and which foods will likely be needed next month.
Managing your kitchen inventory and understanding how to use your pantry optimally are integral to running an efficient kitchen without resorting to panic buying or dealing with empty jars when preparing meals at home or for your family. Kitchen inventory should be taken at least once each month to help you develop an instinctive understanding of how often you need to buy various items, as well as to help you figure out which items are going to expire before they can be used in your typical cooking routine.
It is important to check your pantry inventory regularly because it allows you to identify patterns in how you shop and cook, and which foods you use most often and which end up sitting on your shelves collecting dust. It will also help you build a system for proactively supplying your growing inventory, rather than responding reactively when the food runs out mid-meal preparation. You can also properly budget for your home, as purchasing goods in bulk saves you money and is less frantic than buying smaller amounts when you are running low on a necessary item, and expired food is discovered before it goes to waste.
Each week, various dals will likely be utilised in an Indian kitchen, with toor dal, moong dal, masoor dal, chana dal, urad dal, and rajma being rotated. You should also do a monthly inspection of your dals for quantity, moisture, insect activity and dull colour. The next step would be to note which dals are consumed daily and which are consumed less frequently. You should stock your staples in large amounts, but store less-frequently used dal in smaller quantities so they remain fresh.
Flours in the forms of atta, rice, sooji, besan, and millets form the basis of everyday cooking in India. A monthly inspection of flour should include checking for clumping and odour, which indicate moisture in the container. In addition, you should have at least enough grains to last you three weeks, so do a monthly grain inspection of quantity and condition. Always rotate your grain by placing older stock in the front of the container and only refilling after using all the grain currently in the container; doing this will ensure that you do not end up combining old and new grain, which can create differences in texture and flavour.
Whole spices are longer-lasting than ground spices. The longevity of these spices does not affect their fragrance, but does cause loss of aroma over time. The ground masalas should be checked monthly for both colour and fragrance. When ground masalas have a flat odour, it is time to replace them. Keeping track of your frequently used spices in writing will help you avoid duplicate purchases and maintain the flavour consistency of your meals.
Verify the quantity and quality of your oil by checking levels and clarity, and by smelling and feeling the ghee before using it. When oil runs low near the bottom of the bottle, use it up before opening another one. When using various oils for several types of cooking, pay attention to which are low and therefore should be replenished at the same time. This will help prevent rancid oil from forming when it's stored for too long.
Check whether salt, sugar, jaggery, tamarind, pickled vegetables, vinegar, and other sauces are still good to use. Always check whether the item has passed its expiration date or is of acceptable texture (especially tamarind and jaggery). If you use baking soda or yeast, check whether they are still active. Most people are unaware of these minor materials until the last minute, leaving them to run out.
The most significant benefit of doing a monthly inventory is that it promotes a consistent approach to your kitchen. By selecting a specific date (like the first weekend of each month) and treating the task as a maintenance item, you can create a reusable checklist organised by category that updates as your cooking habits change and develop over time. As a result, you will have fewer interruptions, more organised planning of meals, and a pantry available to you for whoever you are, rather than stunting your creativity. A well-stocked kitchen sets the stage for better food preparation and maximising efficiency in your cooking practices.
