A clutter-free, organised space can be a pleasure to work in, besides helping you function better. With some smart planning and effective space-use, your dream kitchen is just a few steps away!
Take a good look at your kitchen. What are the problems? If you are struggling to find things, there's some fundamental re-organising required. In case you feel that everything is in place but there's no more space to add anything new, you still need to make changes to allow it to accommodate that new mixer-grinder or dishwasher. To start with, here are some tools to help you store better.
Shelves: These can be a huge help if you don't have a separate storeroom. Stack up the larger, lesser-used utensils and extra supplies (of grains, sauces, jams, pickles, honey???) on in-built shelves on a wall that's away from your cooking range. You can also use the topmost shelves in the kitchen for storing these. Make sure all the surfaces of the jars are clean to avoid staining on the shelf. The lids also have to be fastened tightly to avoid spills. But remember all shelving has to be within easy reach - you may use a step ladder but it must be sturdy and not too high. You will also need ample space to put it up properly. Wall-mounted st ands: They are usually made of stainless steel (that is also easy to clean) and are ideal for holding mugs, glasses, spoons and plates for everyday use. Get one with plenty of hooks to accommodate more.
Cabinets: Have wooden cabinets above and below your countertop - they can hold a lot. The focus should be on utility rather than aesthetics. The cabinets below the countertop can hold your gas cylinder and garbage can. You may want to place cleaning materials (mops, buckets, brushes???) in the cabinet under the sink. You can install compartmentalised pull-out drawers (made of teflon, plastic or painted steel) to put knives, spoons, strainers and the like. Keep related items together - for instance, you can place all serving spoons in one compartment, all knives and peelers together... Cabinets at ceiling level are not a good idea - unless you want to store things you use annually or for special occasions. Otherwise, it just tends to become a store of things you will never use, simply gathering dust and using up space which you could have kept open to allow your kitchen to breathe. Below these drawers can be simple cabinets for keeping extra bottles of sauces, squashes and other products that don't need refrigeration. Ensure that the wood and finish used for these cabinets is easy to clean, since they'll be most vulnerable to stains. Also, the material used should be water-and termite-resistant. You must pay attention to the look of the cabinets above the countertop - they draw maximum attention when one walks into the kitchen. Consider having an open cabinet immediately next to your gas stove where you can store everyday basics - spices, salt, sugar, tea, coffee and the like - they'll be easier to access here. In case you need an ingredient immediately, you don't want to be fumbling with the latch of an ornate cabinet to get it. Use cabinets with see-through shutters made of acrylic or glass for displaying crockery and cutlery. Get focus lights fixed inside to highlight these pieces.
Islands: Islands or mini-counters can be installed in the middle of your kitchen and used for cutting, chopping and mixing ingredients. Get your carpenter to utilise the space underneath by making more storage cabinets - you can keep extras such as recipe books, towels, aluminum foil, garbage bags and lesser-used jars and containers here. Also, appliances such as egg beaters, mixer-grinders or food processors can be fitted in here. You can opt for movable trolleys to hold spice and pickle jars and sauces. These can be placed anywhere around the kitchen, as per convenience and space available. Make the best of free space. For instance, you can have a hand-towel holder mounted at the edge of the countertop, install a magnetic knifeholder strip on the wall just above the counter, or have your mason create niches in the wall for placing jars, bottles and other odds and ends. Vegetable baskets: Veggies such as potatoes, onions and garlic, that don't need refrigeration, can be put in baskets and placed in a cabinet or drawer. Ensure that the basket is porous to allow for air circulation. It should be cleaned regularly to avoid bacteria (from any rotten vegetables) from spreading.
Jars and containers: Store snacks such as biscuits, namkeens, cookies, chips, homemade savouries in see-through plasticware. It is practical since you don't need to open each jar to see what's inside. You can go for virgin-plastic jars with air-tight lids, since they remain freshsmelling and keep your food items crisp for longer. You can also consider labelling your jars of flour and pulses to avoid confusion.
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