Indian cooks keep their most frequently used spices close at hand in a convenient container called a masala dabba. The round, stainless container, fitted with a tight lid, securely holds 7 individual storage pots. Pop the dabba’s lid and each is readily accessible—no futzing with the screw-on lids and shaker tops of most spice containers. At 5 1/2 inches across, this model is small enough to suit any kitchen and sturdy enough to last a lifetime. Feel free to add your favorite spices and spice blends. Chris keeps his stocked with basics like cumin, coriander and Aleppo pepper in addition to his go-to seasoning blends za'atar and schichimi.

Millions of Indians carry their lunch to work in stacking stainless-steel containers called tiffins. The tiered design locks together and effectively keeps dishes separate. This sturdy three-tiered model, with dual-wall construction for heat retention, zips snugly into an insulated carrying case. It sure beats the jumble of the usual lunchbox and eating out of plastic containers.