Skip to content
Annapurna Kitchen

D1. Pantry Principles

  • Let the season and the Annamaya garden set the vegetable list; buy from the mandi only what the garden cannot supply.

  • Buy dry goods monthly, dairy daily, vegetables every one to two days; never stock more flour than three weeks' use.

  • First in, first out (FIFO): every container carries a label with item, date received and use-by.

  • Store grains and pulses in airtight steel at least 15 cm off the floor; add dried neem or bay leaves against insects.

  • Re-roast and re-grind spices every one to two months; aroma is the test of freshness.

  • Quantities in the tables are weekly planning figures for about 20 full-board guests, derived from the portion standards in Volume I; adjust to occupancy and wastage records.

Figure D1. Receiving and storing ingredients