What you definitely need in your Indian kitchen:

1. Equipment:

Guess what!! You must already be having 99% of what you need. Still .. here's a checklist:

• Cooking pots (a 'karahi' ideally, somewhat like a chinese wok) - enamel, aluminium or non stick, with a heavy base
• Frying pans (non stick, preferably)
• Vegetable cutter and grater
• A universal knife
• Chopping board
• Ladle
• Whisk
• Tongs
• Ladle or long handled spoons for stirring
• Sieve
• Griddle (tawa)
• Rolling pins (belan)
• Pressure cooker (to speed up things and to retain the food value)
• Food processor

2. Spices and seasonings (Yummmm.... here's the secret)

• Turmeric powder (haldi)
• Coriander powder (dhania)
• Cumin powder (jeera)
• Whole cumin seeds
• Cardamom whole - both small and large
• Cinnamon sticks
• Cloves, whole
• Bay leaves (tejpatta)
• Fennel seeds (saunf)
• Mustard seeds (Sarson)
• Onion seeds (kalonji)
• Dry mango powder (aamchur)
• Garam masala powder (readymade - available in market)
• Vinegar
• Dried fenugreek leaves (kasoori methi)
• Poppy seeds (khus khus)
• Saffron strands (kesar)
• Asafoetida (hing)
• Cooking medium - oil, butter or clarified butter (ghee)
• Salt
• Sugar