Traditional Indian cooking style is that make different from others. Richly Indian food is prepared under an intense process that makes it more yummy. There is a lot going on in an Indian kitchen every day, from the aroma of sizzling tarkaa on top of various dals to the soothing whistle of a pressure cooker or the ringing of bangles when creating wonderful rotis. Despite the fact that modern tools have mostly superseded traditional Indian culinary equipment, still, some of the traditional equipment occupy their space in the kitchen.

Indian food is referred to as an awesome food with great taste, this is not come by the ordinary process. It takes a holistic approach. These traditional Indian cooking equipment, combined with these important Indian spices, will make preparing an authentic Indian meal much easier.

1) Mortar-Pestle–(Hamam- dasta)

Hamam/mortar is a bowl-shaped utensil used to pound dry condiments or spices to increase their aroma. Previously, the mortar was made of stone, and the pestle was made of stone or wood. It could handle a variety of kitchen tasks, from wet grinding dals for vada to pounding dried red chilies. They’re also used to pound garlic, ginger, green chilies, black pepper corns, and cardamoms, among other things.

2) Rumali Tawa/Dom (Pan):

Rumali Tawa or dom, as the name suggests, is a specially built griddle for preparing true rumali roti. The roti is baked on the convex surface of the tawa, which is shaped like an inverted Indian wok and has no handle. The tawa, or griddle, should ideally be made of iron or cast iron.

3) Agapai (Coconut Shell Ladle)

• The coconut wood ladle – Agapai is a traditional ladle with a long handle that can reach the bottom of a large soup pot.

• Its angle is ideal for lifting and pouring liquids from any deep-bottom vessel.

• It is primarily utilized during Pongal and other spiritual rituals and is made of high-quality coconut shell.

4) Chimta (A pair of tongs)

The chimta, also known as a chippio, is a strong pair of tongs with pointy or flared tips that are typically made of iron but can alternatively be made of stainless steel. It’s perfect for flipping flatbreads on a tawa and lightly charring rotis held directly over a flame.

5) Tawa (Clay Stove)

Chulhas, which were traditionally composed of bricks and clay, were small open fire furnaces that were ideal for outdoor cooking. To keep the fire going, wooden logs or cow dung cakes were utilized as fuel. Food cooked on Chulhas is usually slow-cooked, which not only enriches the flavor but also gives the dish a rustic bite and a charcoal fragrance.

6) Sil Batta (Grinding stone)

Sil Batta was used to preparing chutneys and other wet masalas in nearly every Indian kitchen. Sil is a flat stone slab with a rough surface that helps grinding easily, while Batta is a chiselled cylindrical stone used for grinding.

7) Churner (Mathni/Ghotni/Phirni)

A long wooden or stainless steel stick with a circular end with holes large enough for air to pass on one side for churning lentil soup or curd.

8) Handi (Pot)

Is a utensil with a tiny mouth and a thick, broad base. It is one of the most ancient cooking utensils in Indian kitchens. The original handis were made of earthenware, but today’s main cookware firms have adopted the design. To maintain their uniqueness and earthiness, they are also available in steel, cast iron, non-stick, copper, brass, and other materials. The scent of spices and the natural flavor of vegetables are preserved with this precisely constructed tool.

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