It's been the tradition in India to keep garlic, ginger, turmeric, cumin seeds, dried red chillies, bay leaf, asafoetida, coriander, rock salt, black pepper, etc, in the kitchen. Mothers made sure that the kitchen was always well stocked with spices. Majority of them wouldn't cook anything without adding a pinch of turmeric [except rice]. But most importantly, majority of us still appreciate freshly cooked hot food.
That tradition needs to be respected and strengthened. Many naturopaths rightly say that the origin of modern diseases can be traced to dependence on processed foods. Convenience food is not so convenient when one considers its long term impact on health.