The Spice Shelf Every Indian Restaurant Needs
A well-stocked spice shelf is the backbone of any Indian restaurant kitchen. Here is the essential spice list, organized by priority and monthly usage for a 100-cover restaurant.
Must-Have Spices (Use Daily)
- Red Chilli Powder / Deggi Mirch — 5-10 kg/month. MDH Deggi Mirch is the gold standard for colour.
- Turmeric Powder — 3-5 kg/month. Everest turmeric is widely used for consistent colour.
- Coriander Powder — 3-5 kg/month. Base spice for most gravies.
- Cumin (whole and powder) — 2-3 kg/month. For tempering (tadka) and gravy bases.
- Garam Masala — 1-2 kg/month. Finishing spice for curries. MDH Garam Masala is the most popular.
- Salt — 5-10 kg/month. Tata Salt for iodized, rock salt for chaat.
Important Spices (Use Weekly)
- Kashmiri Chilli (for colour without heat), Kasoori Methi (butter chicken, dal makhani), Black Pepper, Mustard Seeds, Curry Leaves, Bay Leaves, Cardamom, Cloves, Cinnamon
Buying Tips
Buy daily-use spices in 5kg institutional packs from MDH or Everest. Buy weekly-use spices in 1kg packs. Compare prices from multiple dealers on amigo.gg and set up monthly standing orders for consistent supply.