Every year, my grandmother grinds and stores spices to use through the coming year. I carry on my grandmother's traditions and put down basics for the Gujarati kitchen; Turmeric, Chilli and roasted Cumin powder, dhanajeera (coriander and cumin blend) and garam masala.

But being a gastronomy writer and possessing an adventurous palate in general, regular menus in our home cover a variety of cuisines and the selection of blends on my shelf is more widespread.  Now I don't make them all myself, but this time every year I reserve my supply of masallas with sundry friends mothers and grandmothers or purveyors!

Photograph: stock.xchnge