Cooking at home does not have to mean spending hours in the kitchen.

For many Indian households, the challenge is not knowing what to cook. It is deciding what to make on a busy weekday, checking whether all the ingredients are available, chopping everything, cooking multiple components and then dealing with the inevitable pile of dishes.

The good news is that everyday Indian cooking can be much simpler.

You do not need an elaborate recipe, a long ingredient list or a pantry full of specialty products to put a satisfying meal on the table. Some of the most useful home-cooked meals are built around familiar staples such as poha, rice, dal, besan, vegetables, paneer, oats and basic spices.

This guide brings together 10 easy recipes for Indian kitchens that are practical for everyday life. They include breakfast options, quick lunches, simple dinners and snack ideas. Most can be adapted according to the vegetables, spices and ingredients already available in your kitchen.

The goal is simple: less complication, more home cooking.

What Makes a Recipe Truly Easy?

A recipe is not necessarily easy just because it takes 15 minutes.

For an everyday Indian kitchen, a genuinely practical recipe usually has several characteristics:

• It uses commonly available ingredients.
• It does not require complicated techniques.
• Preparation and cooking can be done with basic kitchen equipment.
• Ingredients can be substituted when necessary.
• The recipe works for a normal weekday rather than only for special occasions.
• Leftovers can be stored or repurposed sensibly.
• Portions can be adjusted for individuals or families.

The recipes below are designed around these principles.

You can also make the cooking process easier by keeping staples organised. For example, storing frequently used ingredients in appropriately sized [stainless-steel storage containers]Storage Containers collection can make it easier to see, access and portion everyday pantry items.

1. Vegetable Poha

Best for: Breakfast or a light evening meal
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2–3

Poha is one of the most useful quick meals in an Indian kitchen. It is inexpensive, adaptable and easy to customise with vegetables, peanuts, herbs and spices.

Ingredients

• 2 cups thick poha
• 1 small onion, finely chopped
• 1 small potato, finely diced
• ½ cup peas or finely chopped mixed vegetables
• 1–2 green chillies, chopped
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 8–10 curry leaves
• 2 tablespoons roasted peanuts
• ¼ teaspoon turmeric
• 1–2 teaspoons lemon juice
• 1–2 tablespoons oil
• Salt to taste
• Fresh coriander for serving

Method

1. Place the poha in a sieve and rinse gently under water until softened but not mushy. Drain and keep aside.
2. Heat oil in a pan.
3. Add mustard seeds and let them crackle. Add cumin seeds and curry leaves.
4. Add green chilli and onion. Cook until the onion softens.
5. Add diced potato and peas. Cover and cook until the vegetables are tender.
6. Add turmeric and salt.
7. Add the drained poha and roasted peanuts. Mix gently.
8. Cook for another 2–3 minutes.
9. Switch off the heat and add lemon juice.
10. Garnish with coriander and serve warm.

Easy variations

Add grated carrot, capsicum, corn or leftover cooked vegetables. For extra texture, sprinkle roasted peanuts or sev just before serving.

2. Besan Chilla

Best for: Breakfast, evening snack or light dinner
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

Besan chilla is a particularly useful recipe when you want something quick but do not want to prepare a complicated batter.

Ingredients

• 1 cup besan
• ½ cup water, approximately
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli, finely chopped
• 2 tablespoons coriander
• ¼ teaspoon turmeric
• ½ teaspoon cumin seeds
• ½ teaspoon ajwain
• Salt to taste
• Oil for cooking

Method

1. Add besan, turmeric, cumin, ajwain and salt to a mixing bowl.
2. Gradually add water while whisking to form a smooth, pourable batter.
3. Add onion, tomato, green chilli and coriander.
4. Heat a lightly greased pan.
5. Pour a ladleful of batter and spread it into a thin circle.
6. Cook until the surface begins to set and the underside turns golden.
7. Flip and cook the other side.
8. Serve hot with chutney, curd or a simple vegetable accompaniment.

Substitution

You can add grated carrot, spinach, finely chopped capsicum or other vegetables. If you prefer a softer chilla, make the batter slightly thicker.

3. Vegetable Upma

Best for: Breakfast or light dinner
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2–3

Upma is another weekday favourite because roasted semolina and a few basic vegetables can quickly become a complete-feeling meal.

Ingredients

• 1 cup rava/sooji
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small onion, chopped
• 1 green chilli, chopped
• ½ cup mixed vegetables
• 8–10 curry leaves
• 2½ cups water
• Salt to taste
• Coriander
• 1 teaspoon lemon juice

Method

1. Dry-roast the rava on low to medium heat until aromatic. Do not brown it heavily. Transfer to a bowl.
2. Heat oil in the same pan.
3. Add mustard seeds, cumin, curry leaves and green chilli.
4. Add onion and cook until translucent.
5. Add vegetables and cook until slightly tender.
6. Add water and salt. Bring to a boil.
7. Lower the heat and gradually add roasted rava while stirring continuously.
8. Continue stirring until the mixture thickens and the rava absorbs the water.
9. Cover for 2 minutes.
10. Finish with lemon juice and coriander.

Time-saving tip

Roast a larger batch of rava ahead of time and store it in an airtight container. When breakfast time gets hectic, you can start the recipe directly from the tempering stage.

4. Quick Lemon Rice

Best for: Lunch, dinner or using leftover cooked rice
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2–3

Lemon rice is an excellent example of how simple ingredients can transform leftover rice into a fresh-tasting meal.

Ingredients

• 3 cups cooked rice, cooled
• 1–2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 2 tablespoons peanuts
• 1–2 green chillies
• 8–10 curry leaves
• ¼ teaspoon turmeric
• Salt to taste
• Juice of 1 lemon
• Coriander

Method

1. Heat oil in a pan.
2. Add mustard seeds.
3. Once they crackle, add urad dal, chana dal and peanuts.
4. Add green chillies and curry leaves.
5. Stir in turmeric.
6. Add cooked rice and salt.
7. Mix gently until the rice is evenly coated.
8. Turn off the heat.
9. Add lemon juice and coriander.
10. Taste and adjust the salt or lemon juice.

Make it a meal

Serve lemon rice with curd, dal, vegetables or a simple raita. It is also convenient for packed lunches when stored and transported appropriately in a suitable [inKitch lunch box]inKitch Lunch Boxes.

5. Simple Moong Dal Khichdi

Best for: Lunch or dinner
Preparation time: 10 minutes
Cooking time: 20–30 minutes
Serves: 3–4

Few dishes are as comforting and adaptable as khichdi. This version keeps the ingredient list simple while leaving plenty of room for vegetables and seasoning.

Ingredients

• ½ cup rice
• ½ cup yellow moong dal
• 1 small carrot, diced
• ½ cup peas or other vegetables
• 1 small onion, chopped
• 1 tomato, chopped
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• 1 teaspoon grated ginger
• 1 tablespoon ghee or oil
• Salt to taste
• Approximately 4 cups water, adjusted for desired consistency

Method

1. Rinse rice and dal thoroughly.
2. Heat ghee or oil in a pressure cooker or suitable pot.
3. Add cumin and ginger.
4. Add onion and cook briefly.
5. Add tomato and vegetables.
6. Stir in turmeric, rice, dal and salt.
7. Add water.
8. Cook until the rice and dal are soft and creamy. If using a pressure cooker, follow the manufacturer's instructions for your appliance.
9. Adjust consistency with hot water if required.
10. Serve warm with curd, vegetables or a side of pickle.

Variation

Add spinach, bottle gourd, pumpkin or other seasonal vegetables. You can also adjust the consistency from thick and spoonable to softer and more porridge-like.

6. Quick Paneer Bhurji

Best for: Dinner, lunch or a protein-containing side
Preparation time: 10 minutes
Cooking time: 10–15 minutes
Serves: 2–3

Paneer bhurji is useful when you want a flavourful dish that cooks quickly. It can be served with roti, paratha, bread or rice.

Ingredients

• 200–250 g paneer, crumbled
• 1 small onion, chopped
• 1 tomato, chopped
• 1 small capsicum, chopped
• 1 green chilli
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• Salt to taste
• 1–2 tablespoons oil
• Fresh coriander

Method

1. Heat oil in a pan.
2. Add cumin and green chilli.
3. Add onion and cook until softened.
4. Add capsicum and tomato.
5. Add turmeric, coriander powder and salt.
6. Cook until the vegetables soften.
7. Add crumbled paneer.
8. Mix gently and cook for 3–5 minutes.
9. Add garam masala and coriander.
10. Serve immediately.

Easy serving idea

Turn it into a quick wrap by placing the bhurji inside a roti with sliced cucumber and a little curd.

7. One-Pot Vegetable Pulao

Best for: Family lunch or dinner
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 3–4

A one-pot pulao can save both cooking time and washing-up time. It is also flexible enough to accommodate whatever vegetables are available.

Ingredients

• 1½ cups basmati or other suitable rice
• 2½ cups mixed vegetables
• 1 onion, sliced
• 1 green chilli
• 1 teaspoon cumin
• 1 small cinnamon stick
• 2–3 cloves
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 2 tablespoons oil or ghee
• Salt to taste
• Approximately 2½ cups water, adjusted according to the rice used
• Coriander or mint

Method

1. Rinse the rice and drain.
2. Heat oil or ghee in a pot.
3. Add cumin and whole spices.
4. Add onion and cook until lightly golden.
5. Add ginger-garlic paste and green chilli.
6. Add mixed vegetables and sauté for a few minutes.
7. Add rice and gently stir.
8. Add water and salt.
9. Bring to a boil, then reduce heat and cover.
10. Cook until the rice is tender and the water has been absorbed.
11. Rest for a few minutes before fluffing with a fork.
12. Garnish with coriander or mint.

Serve with curd, raita or a simple salad.

8. Quick Chana Chaat

Best for: Evening snack, light lunch or side dish
Preparation time: 10 minutes
Cooking time: 5 minutes if using cooked chickpeas
Serves: 2–3

Chana chaat is a good example of a recipe where preparation matters more than complicated cooking.

Ingredients

• 2 cups cooked chickpeas
• 1 small onion, finely chopped
• 1 tomato, chopped
• ½ cucumber, chopped
• 1 green chilli
• 2 tablespoons coriander
• ½ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• Lemon juice
• Salt to taste

Method

1. Place cooked chickpeas in a bowl.
2. Add onion, tomato, cucumber, chilli and coriander.
3. Add roasted cumin powder, chaat masala and salt.
4. Add lemon juice.
5. Mix well and serve.

Make-ahead tip

Keep the cooked chickpeas and chopped vegetables separate until serving. This helps maintain better texture.

For packed snacks or small accompaniments, compact food-storage options such as the [inKitch Mini Pocket Box Dabbi]Mini Pocket Box Dabbi can also be useful. The current product listing describes each container as 120 ml and positions the set for small foods, chutneys, pickles, spices and similar items.

9. Masala Oats with Vegetables

Best for: Quick breakfast or light dinner
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

If oats are usually associated with sweet breakfasts in your kitchen, a savoury Indian-style version is worth trying.

Ingredients

• 1½ cups plain oats
• 1 small onion, chopped
• ½ cup mixed vegetables
• 1 small tomato
• 1 green chilli
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ½ teaspoon coriander powder
• Salt to taste
• 2½–3 cups water
• 1 teaspoon oil

Method

1. Heat oil in a pan.
2. Add cumin and green chilli.
3. Add onion and sauté until soft.
4. Add vegetables and tomato.
5. Add turmeric, coriander powder and salt.
6. Add water and bring to a simmer.
7. Stir in oats.
8. Cook according to the oats' instructions until they reach your preferred consistency.
9. Serve hot with coriander and a squeeze of lemon.

Customisation

Add peas, carrots, beans, corn or spinach. You can also adjust the consistency with more or less water.

10. Quick Tomato Dal

Best for: Everyday lunch or dinner
Preparation time: 10 minutes
Cooking time: 20–30 minutes
Serves: 3–4

Dal is one of the most versatile foundations of Indian home cooking. This tomato-based version is simple enough for a weekday while still giving you plenty of room to adjust the flavour.

Ingredients

• 1 cup toor dal or another preferred dal
• 1–2 tomatoes, chopped
• 1 small onion, chopped
• 1 green chilli
• ½ teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon mustard seeds
• 8–10 curry leaves
• 1 teaspoon grated ginger
• 1–2 dried red chillies, optional
• 1–2 tablespoons oil or ghee
• Salt to taste
• Coriander
• Water as needed

Method

1. Rinse the dal thoroughly.
2. Cook the dal with turmeric and sufficient water until soft, using a pressure cooker or pot according to your usual method.
3. Mash the cooked dal lightly.
4. In another pan, heat oil or ghee.
5. Add mustard seeds and cumin.
6. Add curry leaves, dried red chilli and ginger.
7. Add onion and cook until softened.
8. Add tomato and cook until soft.
9. Add the cooked dal and salt.
10. Adjust the consistency with water.
11. Simmer for several minutes.
12. Finish with coriander.

Serve with rice, roti or a vegetable side.

How to Make Everyday Indian Cooking Easier

The biggest improvement to your cooking routine may not come from learning 50 new recipes. It may come from making the recipes you already know easier to execute.

1. Keep a reliable pantry

A practical everyday pantry can include:

• Rice
• Atta
• Poha
• Rava
• Besan
• Oats
• Moong dal
• Toor dal
• Chickpeas
• Peanuts
• Basic whole spices
• Turmeric
• Chilli powder
• Coriander powder
• Garam masala
• Cooking oil or ghee
• Tea, coffee and other household staples

The exact list should reflect your family's eating habits rather than an arbitrary checklist.

2. Prep a few ingredients, not every meal

Meal preparation does not have to mean cooking everything on Sunday.

Instead, you can prepare small building blocks:

• Wash and dry leafy vegetables.
• Sort and store frequently used dals.
• Keep roasted rava ready for upma.
• Cook chickpeas when convenient and portion them appropriately.
• Prepare ginger-garlic paste if it is regularly used in your cooking.
• Keep commonly used spices accessible.

The aim is to reduce friction without turning your kitchen into a second job.

3. Organise ingredients by frequency of use

If you use cumin, turmeric, chilli powder and coriander powder every day, they should not be hidden behind ingredients you use once a month.

A dedicated spice organiser can make this easier. inKitch currently lists options including a Stainless Steel Belly Shape Multipurpose 7 Compartment Spice Container with See Through Lid and Small Spoon, while its broader storage collection includes several stainless-steel container formats.

You can explore the current [inKitch storage range]Explore inKitch Storage Containers and choose the format that fits your pantry and cooking routine.

4. Use one-pot meals strategically

One-pot recipes are not just about convenience. They can simplify the entire cooking workflow because fewer separate dishes need to be monitored.

Khichdi, pulao, vegetable rice and some dal preparations can all be adapted around this principle.

For everyday cooking, inKitch's current catalogue also includes a stainless-steel Tope Set of 3 with 1 L, 1.4 L and 1.8 L capacities; the product listing describes the pieces as suitable for uses including dal, soups, boiling and warming, with a base designed for gas and induction cooking.

5. Think beyond the recipe

A meal becomes easier when the entire journey is considered:

Plan → prep → cook → serve → store → clean

For example, if you are making lemon rice for lunch, think about how much rice you will cook, what you can reuse for another meal and how you will store leftovers.

That approach can save more time than simply finding a recipe with a five-minute cooking time.

How to Make Everyday Meals More Balanced

“Easy” should not automatically mean nutritionally limited.

A practical Indian meal can be built by combining different food groups rather than trying to make every individual dish perfect.

The 2024 Dietary Guidelines for Indians from the National Institute of Nutrition recommend dietary diversity and note that adequate quantities from multiple food groups should be included regularly. Their food groups include cereals and millets, pulses, vegetables, leafy vegetables, fruits, nuts and seeds, dairy, roots and tubers, and spices and herbs.

In everyday terms, that could mean:

• Adding vegetables to poha or upma.
• Serving dal with vegetables and rice.
• Adding curd alongside a rice-based meal.
• Using chickpeas or other pulses in snacks and salads.
• Including seasonal fruits rather than relying only on packaged snacks.
• Adding nuts or seeds where appropriate.
• Varying your grains and pulses instead of eating exactly the same combination every day.

You do not need to make every meal complicated to introduce variety.

Even small changes across the week can make everyday eating more diverse.

Smart Storage for Home-Cooked Food

Cooking a little extra can be useful, but storage matters.

FSSAI guidance advises refrigerating perishable foods promptly and recommends refrigerating or freezing meat, poultry, eggs, seafood and other perishables within two hours of cooking or purchase, with a shorter one-hour limit in very hot conditions. It also recommends dividing large quantities of leftovers into shallow containers so they cool more quickly.

For everyday Indian cooking, that means:

1. Do not leave cooked food sitting out unnecessarily.
2. Transfer suitable leftovers to clean storage containers.
3. Divide large quantities into smaller portions when appropriate.
4. Refrigerate promptly.
5. Reheat only the amount you plan to eat when practical.
6. Use your judgement based on the food, storage conditions and time elapsed.

For dry ingredients, spices and pantry staples, the goal is different: keep them organised, dry and easy to access.

A well-arranged collection of [inKitch stainless-steel storage containers]inKitch Storage Containers can help create a more orderly pantry while keeping frequently used ingredients within reach.

Packing Easy Recipes for Work or School

Many of the recipes in this guide can become packed meals.

Poha, lemon rice, paneer bhurji with roti, vegetable pulao and khichdi can all be considered when planning meals for work, school or travel, provided they are prepared, stored and transported appropriately.

inKitch's current lunch-box range includes stainless-steel options such as the Stainless Steel Square Lunch Box with Inner Small Box, Meal Pack Lunch Box with Steel Separator Plate and Locking Clip, and larger lunch-box sets.

For meals where temperature retention matters, the brand also currently lists insulated and food-jar-style options. Product suitability should always be checked against the specific food, storage duration and manufacturer's instructions.

And do not forget the simplest part of a packed meal: water. inKitch currently offers stainless-steel bottles and insulated flasks in several sizes, including 750 ml, 900 ml and 1 L options.

You can browse the current [inKitch bottles and flasks]Water Bottles & Flasks when putting together an everyday meal-and-hydration setup.

A Simple 5-Day Meal Idea

If deciding what to cook is your biggest problem, try starting with a loose weekly framework rather than planning every ingredient perfectly.

Monday

Breakfast: Vegetable poha
Lunch: Dal, rice and vegetable
Dinner: Paneer bhurji with roti

Tuesday

Breakfast: Besan chilla
Lunch: Lemon rice with curd and vegetables
Dinner: Moong dal khichdi

Wednesday

Breakfast: Vegetable upma
Lunch: Roti, dal and seasonal sabzi
Dinner: Vegetable pulao with raita

Thursday

Breakfast: Masala oats
Lunch: Rice, tomato dal and vegetables
Snack: Chana chaat

Friday

Breakfast: Poha or chilla
Lunch: Leftover-friendly rice or roti meal
Dinner: Paneer bhurji, dal or khichdi with a vegetable side

This is not a rigid meal plan. It is simply a way to reduce the daily question of “Aaj kya banayein?”

Swap recipes according to your family's preferences, available ingredients and schedule.

The Real Secret to Easy Indian Cooking

The easiest recipe is not always the one with the fewest ingredients.

It is the one that fits your life.

If you work long hours, a 20-minute one-pot dinner may be more useful than an elaborate recipe that technically takes only 30 minutes.

If you cook for children, adaptable recipes such as chilla, pulao and paneer bhurji may be easier to customise.

If you live alone, smaller batches and leftovers that can be repurposed can reduce food waste and effort.

If you are new to cooking, recipes such as poha, upma and chana chaat can help you become comfortable with basic techniques before moving on to more elaborate dishes.

And if you cook every day, organisation becomes just as important as the recipe itself.

Good storage, accessible spices, reliable cookware and practical lunch boxes can make the difference between cooking feeling like a daily burden and feeling like a manageable routine.

That is also where thoughtful kitchen essentials can play a supporting role. inKitch's current range spans [lunch boxes, storage containers, bottles, spice storage and other kitchen essentials]Shop inKitch Home & Kitchen Essentials, with the brand positioning its products around everyday convenience, design and durability.

Frequently Asked Questions

What are the easiest Indian recipes for beginners?

Start with recipes that teach simple techniques without requiring complicated preparation. Vegetable poha, besan chilla, upma, lemon rice and chana chaat are good starting points because they use familiar ingredients and straightforward cooking methods.

What can I cook in 20 minutes?

Depending on preparation and cooking equipment, options include poha, besan chilla, vegetable upma, chana chaat, masala oats and paneer bhurji. Having chopped vegetables and commonly used spices ready can reduce the total time further.

What are some easy Indian breakfast recipes?

Poha, vegetable upma, besan chilla and savoury masala oats are practical options. You can change the vegetables and seasoning to prevent breakfast from becoming repetitive.

What are some easy Indian dinner ideas?

Moong dal khichdi, paneer bhurji with roti, vegetable pulao and tomato dal with rice are useful everyday choices. A simple dinner does not have to contain multiple elaborate dishes.

How can I make Indian meals healthier?

Focus on variety rather than trying to label individual dishes as “healthy” or “unhealthy.” Include a mix of vegetables, pulses, whole or minimally processed staples, fruits, dairy where suitable, nuts and seeds, and other food groups according to your individual dietary needs. India's National Institute of Nutrition recommends dietary diversity across multiple food groups.

How should I store leftover Indian food?

Refrigerate perishable cooked foods promptly rather than leaving them at room temperature for extended periods. FSSAI guidance recommends prompt refrigeration and notes a two-hour limit for many perishables, reduced to one hour in very hot conditions.

What ingredients should I always keep in an Indian kitchen?

The answer depends on your cooking style, but useful basics often include rice, atta, poha, rava, besan, oats, dals, chickpeas, cooking oil or ghee, onions, tomatoes, green chillies and frequently used spices. Build your pantry around what your household actually cooks.

How can I make cooking easier on busy weekdays?

Keep frequently used ingredients organised, prepare small components ahead of time, choose one-pot recipes when appropriate and plan a few meals before the week becomes hectic. Good storage and accessible kitchen tools can also reduce preparation friction.

Conclusion: Easy Cooking Starts with the Everyday

You do not need restaurant-style recipes to make good food at home.

Sometimes the most useful meal is a bowl of vegetable poha before a busy morning. Sometimes it is dal and rice after a long day. Sometimes it is a quick paneer bhurji, a comforting khichdi or a bowl of chana chaat assembled in minutes.

The beauty of Indian home cooking is its flexibility. The same basic ingredients can become completely different meals with a few changes in spices, vegetables and preparation.

Start with a handful of recipes you genuinely enjoy. Learn them well. Keep your pantry organised. Prepare a few ingredients ahead when it helps. Store leftovers safely. Then gradually build your own collection of reliable weekday favourites.

And when your kitchen essentials work as hard as you do, everyday cooking becomes a little easier.

Explore [inKitch's range of lunch boxes, storage containers, bottles and everyday kitchen essentials]inKitch Home & Kitchen Essentials and build a kitchen that supports the way you actually cook, pack, store and live.

Good food does not have to be complicated. Sometimes, simple is exactly what everyday cooking needs.

References / Sources

1. National Institute of Nutrition (ICMR-NIN), Dietary Guidelines for Indians, 2024 — guidance on dietary diversity, food groups and balanced eating.
2. Food Safety and Standards Authority of India (FSSAI) — consumer guidance on refrigeration and safe handling of perishable foods.
3. inKitch official website — current product categories, brand information and product catalogue.
4. inKitch Lunch Box collection — current lunch-box products and specifications.
5. inKitch Storage Containers collection — current storage and pantry-organisation products.
6. inKitch Bottle collection — current stainless-steel bottle and flask range.
7. inKitch Mini Pocket Box Dabbi product page — current product capacity and intended uses.
8. inKitch Tope Set product page — current cookware capacities and listed cooking compatibility.