An Indian Pantry

It is obviously important, when cooking, to keep a well stocked pantry. I sought to learn what sort of ingredients, spices, etc. I would need, if I wanted to be able to cook most Indian dishes. This list is primarily from prior knowledge, with additional information provided by research. Most of these items are used all over India.

Misc:
Rice, preferably Basmati.
Oil for cooking.
Ghee (clarified butter, used a substitute for oil in some cases)

Spices:
Ginger paste/garlic paste
Turmeric
Asafoetida (commonly called heeng (I have no idea how to properly Romanize this))
Nigella seeds (called Kalonji)
Paprika
Chili Powder
Coriander seeds and powder
Cumin
Cloves
Cinnamon
Bay leaves
Curry leaves
Peppercorns
Rock Salt
Mustard seeds

Vegetables:
Onions (used in absolutely everything)
Tomatoes (used to provide liquid)
Fenugreek (labeled Methi in Indian stores)

Legumes:
Chickpeas, lentils.

Meats are somewhat interchangeable, with the exception of pork, which is very rare in India.  You can basically just buy some arbitrary cut of meat and make something with it, so there isn't a need to "stock up" on particular meat.  Seafood is similar, but you need to have a pretty good idea of what fish to use. (Generally relatively bland fish such as tilapia work, avoid fish that have no place in Indian cuisine that are strongly flavored, such as salmon). Shrimp is also very common.  Also, meat and fish does not keep indefinitely, so putting it in a "pantry" is often impractical, but I think these are worth mentioning here nonetheless.