A good pantry isn't about having everything — it's about having versatile staples that combine into many different meals without going stale on the shelf.
Start with the basics that touch almost every meal: a good cooking oil, a well-milled atta, one or two dals, and a small set of whole spices you actually use.
Buy in quantities you'll finish in a reasonable time. Whole spices and cold-pressed oils lose potency with age, so a smaller, fresher batch usually beats a large one that sits for months.
Rotate stock front-to-back, store away from direct sunlight and heat, and keep an eye on what you're actually reaching for — that's the real guide to what belongs in your pantry.
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