Getting started - other useful stuff...

Onto other stuff then.....
I'm not going to go into all the paraphernalia you need in the kitchen because you will already have most of them.....but a couple of ones to mention:

• Sieves - multiple grades - you'll need them for rinsing pulses/ lentils/ rice etc
• Lots of large bowls - Pyrex ones  - especially for overnight marinating
• Lots of smaller bowls - helps with the mise en place - get everything ready to go before you start the fire - I have a bunch of small stainless steel ones which are great for this
• Skimmers - takes impurities/ froth off the top of things like dhals - also very useful with gravy made from roasting joints of meat etc
• Thermometer - I use a CDN digital one with a "pan hook" - but analogue sugar ones will work just as well - far more precise than that instruction to "throw a cube of bread in - it should brown in 30 secs".......which to date I have never done. You can get some pretty cheap yet accurate ones online and they are also very useful for roasts - with the long cable you can insert the probe in the meat, and still have the display unit outside the oven with the door shut!
• Micrograters - where were we before these were invented!
• Triple Digital Timer - very useful indeed!
• Skewers - we've all been there, soaking the bamboo jobs in water before the BBQ......just get some very long stainless steel ones. Much easier. (That said, Nextrend Kitchen products in the States has a great "fishbone" skewer which apparently will not allow your food to spin round the skewer when you are turning it....and you can remove a piece in the middle that might be done without removing all the other pieces..gotta get me some of those!  http://nextrendproducts.com/fishbone-skewer/ )
• Ladles - Stainless steel and Silicon (for your prized non-stick pans)
• Tenderisers, Poultry shears, tongs and the old flat piece of steel to transfer stuff from chopping board to pan easily are all good things to have in the back pocket (if you are a tradesman wearing a utility belt of course)
• Lots of wooden spatulars - be aware - they WILL stain with turmeric in particular, but I don't mind that. Others might though so keep one of two reserved for other cooking! 
• Tasting spoons - you can NEVER have enough!
  

I am also a fan of my pinch pots for salt & pepper - I use Flaked sea salt and grind my own balck pepper in bulk (I keep the bulk airtight sealed and just transfer what I need on the day to the pinch pots) - PS, the Tesco sea salt that comes in a sort of plastic airtight "Grolsch bottle" type container.......get some of these - brilliant for your bulk holdings of salt'n'pepper but also for other whole spices which I shall come on to in another post!

Pots and Pans - again, always good to have a wide variety. I've got a complete profressional Circulon non-stick set comprising 3x frying pans, deep and wide saute pan, couple of saucepans and a stock pot; pretty much the same again in heavy stainless steel by KitchenAid, and some ad hoc saucepans, Woks, steamers, pressure cooker and so on.

Note: Circulon non-stick cookware works using circular ridges as part of their tech.....guess the clue is in the name. These are NOT suitable for dry roasting off little spices! The cumin seeds particularly get "stuck" in the ridges and are a pain to get out into the mortar. Use a completely plain stainless steel pan instead for this purpose.

Edit: I have since purchased Cast Iron Karahi/ Kadai and Carbon Steel Kadai - and seasoned them extremely well - I now use these for non-Indian cooking they are so great (and cheap too) - don't use anything else!

Nextrend Products
KitchenAid Pans
Circulon Pans
CDN Digital Thermometer @ Amazon
Triple Digital Timer on Amazon