Sep 30 2011
The Best of Traditional Indian Cookware
By David Urmann
Cooking utensils are the basic things needed in a kitchen. Some of cooking utensils needed are as follows:
• Pans
• Pots
• Spoons
• Ladles
• Spatulas
• Spoons
• Bowls
• Plates
• Stove
Photograph by Elvis Ripley
Other utensils necessary inside the kitchen would include a food processor. It is used for chopping, slicing, grinding and mincing. Another would be a so-called “state-of-the-art microwave” which can cook, heat, bake and grill food. Then, there are the blenders and misers that can make up interesting concoctions; plus, of course, a fridge.
It is really important to choose cookware with utmost care. You can go for pans that are non-stick. Aside from being the latest kitchen innovation, it can help you cook foods without further hassle.
Other utensils are as follows:
• Stainless steel ladles
• Wooden spatulas
• Ceramic and colorful tableware
• Elegantly styles tea cups
• Bright coffee mugs
In India, cooking utensils were considered sophisticated many years ago. Even so, the foods prepared from these traditional kitchens were aromatic, flavorful and delicious. These traditional kitchens even have very distinct yet simple kitchenware.
Hence, a lot of these traditional utensils are still a part of Indian kitchens. This would include the following:
• Kadhai or the wok – The round one is used for stir-frying, sautéing and for cooking curries that has lots of gravy.
• Degchi – An essential Indian utensil that is deep, broad-rimmed, and round pan used for cooking lentils or Daals, rice pudding or Kheer, and other delicacies tha has a liquidized base.
• Haandi – A type of vessel that has a round bottom having a broad rimmed opening used for cooking pilafas as well as meats that are under pressure or Dum Phukt. Due to this, the Haandi’s mouth is being covered w/ a plate; plus, the edges are actually sealed with a thick and single layer of dough.
• Ghara and Kalash – These are vessels that are broad and round bottomed. These are used for storing grains and water.
• Lota – This is a miniature version of the Kalash. It is used as a tumbler when you drink water as well as wash your hands.
• Karchi – This is type of ladle that has a long handle. It is also used for actually “doling out” curries, lentils and gravies.
• Palta or the Khunti – This is a teal type of spatula that has either a triangular or square headpiece as well as a long handle. It is very convenient for turning fish meat and vegetables, as well as for stir frying in an open pan.
• Bonti – This is crescent shaped, sharp edged blade that is being screwed onto a rectangular and solid piece of wood. This is common not only along the coastal areas but also in the eastern parts of India as well. It can be used for chopping, peeling, slicing vegetables, deveining prawns and making fillets.
• Thalis – These are large platters that go hand in hand with bowls or “Katoris”, particularly used in serving food. In Indian culture, the bowls and plates of the rich are made out of silver, while it is either clay or brass for the commoners. There are also those who use the Banana plant’s leaves or the Saal trees’. These serve as disposable, hygienic and bio-degradable plates. It is still being used during community meals.
Other cooking utensils in India are either made from:
1. Metals
• Iron
• Alloys (Brass and Bronze)
2. Earthenware
For more information on Traditional Indian cookware and Indian Pickles and Chutneys please visit our website.
More about Indian Food:
Discover even more about Indian Food and find out what your fellow travellers think recommend to try while in India here:
http://www.indiatravelnotes.com/category/indian-food/
ADVENTURE TRAVELING -PART-III (RAJASTHAN)
