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5 min
04/02/2026
Staples exist to alleviate your decision fatigue and simplify cooking by providing you with ingredients that work well together in your pantry, along with providing shelf stability and flexibility so that you can maximise the use of your budget and cut down on food waste, two characteristics that every student cares about much more than having a gourmet meal.
Because student kitchens typically have limited space on their cupboards and limited funds, coupled with limited motivation during the week, the key is not to cook elaborate meals but rather to have the right basic foods in your kitchen so that you can create meals without having to think too much about them. The kitchen staples you choose should be shelf-stable, flexible, and not require you to place frequent takeout orders. They should be thought of as your survival tools because they are neutral-flavoured, reliable, and reusable over and over and over again. The following are 10 suggestions that you should always have stocked in your student pantry.
Staple flour is one of the most versatile ingredients you can keep in your pantry. Besides being able to make rotis, it can be used to make pancakes, wraps, parathas, crepes, and quick flatbreads. Therefore, one bag of flour could fulfil your carbs at all three meals a day.
Pick one neutral-flavoured oil instead of trying to buy several different (and more expensive) speciality oils. You will want to use this oil to fry, sauté and make tadka in both Indian style cooking and other types of international cooking. Also, eliminate trying to keep track of many different types of oils will give you great peace of mind.
A high-quality rice type would be easily made, whether plain, fried, pulao, khichdi, curd rice, or all in one dish. They can be stored for months and can be cooked quickly, making them a necessity in a student kitchen.
Lentils are inexpensive, very nutritious, and versatile; they can be cooked to make dals, soups and stews, salad and spread on bread or crackers and even be used as snacks. There are very few ingredients with this much cost/benefit ratio.
You do not need a large inventory of spices to become a good cook. With a small selection of spices that can be used daily, you can quickly turn a bland meal into a decent one. The shelf life of these spices is great, they are inexpensive, and they quickly enhance any basic ingredient you have in your kitchen.
Flavour base for most savoury cooking, onion and garlic are considered staple items. They will store properly, they’re inexpensive to purchase, and are useful in nearly every cuisine, such as Indian curries, pasta dishes, and stir-fries.
These items will help you with your meals when you do not have fresh tomatoes available or when they are very expensive. You can use these canned products in curries, pastas, soups, and on top of rice without having to chop and peel the tomatoes.
Frozen peas, corn, or mixed vegetables will keep in the freezer for several months and can be cooked using only the freezer. Add frozen vegetables to rice, noodles, dals, omelettes, or wraps for an instant source of nutrition.
Think about eggs, soy chunks or canned beans. These ingredients just need very little preparation time, are easily incorporated into a variety of meals, including curries, salads and sandwiches, etc.
Salt and sugar are considered staples, but you can also utilise condiments such as soy sauce, chilli sauce, or pickles using these ingredients to help you make quick and easy meals from the pantry. A bowl of plain steamed rice can be turned into a meal by adding one of these condiments.
To purchase staple items wisely, it’s important to consider the days that you might not be able to cook efficiently due to circumstances. Stocking your pantry with long-lasting and versatile staples allows even a student who is tired or busy to be able to prepare a nutritious meal with little to no effort.
