What to take and what not to take?

Here comes the basic question while packing home. Lets face it!

Vessels

• Cooker set (base, lid, whistle, ring): A must in Indian cooking. A cooker with lesser depth would be better. You do get it in some foreign countries, but it will seem expensive. This is eventually because you will now start converting the foreign currency to the Indian equivalent! And yes, do not forget the cooker whistle! Its worthless if you do!
• Rolling pin: Definitely required for Indian breads. These are available in the foreign markets too. But the size and shape available there, would be a new adjusting factor if you buy it from foreign retail shops.
• A thali (Indian plate made of steel): This will be one Indian vessel serving many purposes! If it fits your cooker, it will help in many recipes!
• A Katori (steel bowl): This can again, have many purposes to serve.
• Idli cast(depending on the size of the cooker): This is a must for idlis.
• A frying pan with a thick base: This can serve many purposes. But do ensure that the base is flat to enable cooking on coil cook tops.
• Rice serving spoon
• Chai channi: A must for the tea-lovers.
• Mannual grater: Though a mixer can make a puree of the ingredient, a grater is best suited for parathas, handvo, pakodas... (I can see some mouths watering!). This is also available in most of the foreign retail shops.

Spices

I would advise you not to carry any since most of the spices are available in the foreign markets. In case you plan to go for a short term (1-3 months), here goes the list:

• Turmeric powder, Corriander powder, Cumin powder
• Asafoetida (Hing)
• Mustard seeds, Menthi seeds

Do ensure that the packets are sealed. As far as possible, brought directly from the shop.

Cereals

Again, this is not required if you plan to go long-term. For people going on a short-term, ensure that you have the following

• Wheat flour
• Rice
• Toor daal, Udad daal, Kabuli chole, Moong daal
• Poha
• Puffed rice
• Soya chunks