Flour

Both are wholewheat atta for roti and chapati. Pilsbury chakki atta is milled the traditional way between stone wheels, which gives a slightly coarser flour with more of the bran, and it comes in a 5kg bag for daily roti. Pilsbury gold atta is the finer, softer blend in a 1kg pack, easier to roll thin and handy if you only make roti a few times a week. Knead either with warm water, rest the dough for 20 minutes, and cook on a hot tawa; frozen parathas are the shortcut.

Pakora first: whisk TRS gram flour with water, salt and a Shan pakora mix or Laziza pakora mix, fold in sliced onion, potato or spinach and deep-fry. The same flour makes onion bhaji, kadhi, besan ladoo, the coating for fish and chicken strips, and it thickens a kofta mix so the kofta holds together. The 2kg bag is the better buy if you fry regularly.

A light, gluten-free flour that crisps rather than browns. Use TRS rice flour for dosa and idiyappam batter, to dust chicken wings or fish before frying for a crackly crust, to thicken kheer and firni, and in a 1:1 mix with gram flour for lighter pakora. It keeps for months in a sealed jar. For rice itself, basmati and jasmine are on the rice page.

In the same Woolcool insulated box as the fresh halal meat, by DPD, which delivers Tuesday to Saturday: dispatched the next working day and delivered the day after. A 5kg bag of atta sits beside the meat and the ice packs without any problem. Delivery is 6.99 under 60 pounds and free from 60 pounds, with a 15 pound minimum order. Everything else for the cupboard, oils, rice, pulses and spices, is under groceries.