What is traditional Indian cookware?

Cookware includes Degchi, Fry pan, Handi, Karahi, Pali, Pateela, Chai Katley, Seekh, and Tawa. Over time materials have changed, but the conceptual designs remain same.

Traditional Indian Kitchen | Materials for Kitchenware | Traditional indoor cooking stoves

In the olden days, brass (Peetal), copper (Tamba), Bell Metal (Kansa), Clay (Terracotta), and Iron (Loha) were common materials used in cookware. Hindu prefer brass cookware lined with Kalai (Tin). The Moslems prefer copperware lined with Tin. Copper and copper alloys items were coated with Tin (Kalai) on the food surface to prevent reaction with acids. Current cookware is mostly made of stainless steel. Stainless steel is a poor conductor of heat, so the exterior is clad with copper. For more uniform heating a layer of Aluminum may be sandwiched in between layers of stainless steel on the bottom of the cookware.

Conceptual Design of traditional Indian cookware

- The bottom surface of the cookware is slightly round, the convex part faces the flame. This effectively increases the surface in direct contact with heat as the flames hug the convex surface.
- Women squat on their haunches or sit on the floor. The out-handles become bothersome. The Karahi has loop handles attached to the rim. The top opening of other cookware ends in a flared rim that is used to grab and lift the cookware
- The bottom of common cookware such as Degchi or Handi is round and tapered upwards to a short neck to support opening. The heat creates the steam that condenses and rolls down the tapered walls back into food preserving the food flavor.
- The cooking is done over Chulha fueled by wood, dried cow-dung, and charcoal. The heat produced is lower than modern gas stoves. There is little chance of melting the Tin lining in copper or copper alloy cookware. For efficient cooking, the bottom of cookware is heavy, the material used for cookware are good conductors of heat that retain heat and cool down slowly.
Materials for Kitchenware

Degchi (Curry cookware), Deg, Pateeli

This is the most common cookware used in Indian kitchen. The bottom-half is round and deep, than it tapers linearly into a narrow neck, where opening is about 60% of the largest diameter of the pot. When cooking, the heat creates the steam that condenses and rolls down the sharp slope back in to the food. The top opening has a narrow neck and flares out to form broad rim. The wide-rim is grabbed to lift the pot. Normally pot is covered with a lid during cooking. Degchi is also called Pateeli. Large Degchi is called Deg. It is used to cook any food that has lots of liquid, examples: Rasedar (soupy) curries, Dal, Cholay, Kheer.
Traditional Degchi is made of Brass, Kansa, Copper, or Aluminum. Nowadays stainless steel is used. The exterior may be clad with copper. Better quality cookware will have a heavy bottom where a layer of Aluminum is sandwiched between two layers of stainless steel.
The conceptual art depicts traditional Brass Degchi where interior is coated with Tin

Fry Pan (Frying Pan)

Fry pan is Indian slang for frying-pan. Fry pan was introduced by the British, and adopted by the Parsi population in India. It differs from traditional Indian cookware in two aspects: 1) Fry pan bottom is not round, but flat instead. 2) Fry pan has an outward handle. Fry-pan is about 9" round with straight sides sloped outward. The depth is about 2 inches. At the top rim, it has an outward handle. It was primarily used to cook omelets (Ankoori)
The conceptual art depicts traditional Brass Fry Pan where interior is coated with Tin

Handi (Earthen slow-cookware), Handiya

Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the largest diameter of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid. Handiya is a smaller version of Handi.
Handi looks like Cauldron with three exceptions: 1) Cauldron has three feet, 2) Cauldron has handles, 3) Cauldron are made of cast iron.
Outside the house, the Handi is used as a planter.
Handi is used to make pickles. Biryani is a good example of cooking in Handi. Rice and mutton are layered in the Handi with little water, and the Handi is covered with a terracotta saucer and sealed with a water and flour paste. The Handi is left on charcoal for several hours till the Biryani is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. This style of cooking is called 'Dum Pukht'.
Handi was made of Clay Brass and Copper. Nowadays stainless steel is used. The exterior may be clad with copper. Better quality cookware will have a heavy bottom where a layer of Aluminum is sandwiched between two layers of stainless steel.
The conceptual art depicts traditional Clay Handi

Karahi (Wok), Kadha

Round bottom heavy cookware with two loop shaped handles extending from the rim. Karahi is used for deep-frying, stir-frying, and making dried curries. Example of some of the diverse foods cooked are: Poori, Samosa, Pakora, Aloo Palak, Gajar Halwa. Larger versions are called 'Kadha'. Kadha is used to make Khoya (reduced milk), reduce sugarcane juice, make sweets such as Kalakand. Nowadays, a smaller version is used to serve Balti dishes in UK restaurants.
Traditional Karahi is made of Pounded thick high-carbon iron stock, cast-iron, brass, aluminum. Nowadays stainless steel is used. The exterior may be clad with copper. Better quality cookware will have a heavy bottom where a layer of Aluminum is sandwiched between two layers of stainless steel
The conceptual art depicts traditional iron Karahi

Pali (Mini frying pan), Bhagar pan

Pali is a mini frying-pan with a long handle. Pali is also called Bhagar pan. It is used to temper (Tarka or Bhagar) Dal. Peanut oil is heated in the mini frying-pan. When the oil is hot, cumin seeds are added to the oil, and heated till the seeds start to turn brown. As soon as the cumin seeds start to turn brown the contents are poured in to the Dal. The Pali is than used to stir Dal. The frying-pan is about 4" in diameter and one inch rim sloped outwards. The slopped rim makes it easier to pour Tarka into Dal. Traditional Pali is made of: brass, copper, or Aluminum. Nowadays, the Pali is made with stainless steel and the exterior is clad with copper.
The conceptual art depicts traditional Brass Pali where interior is coated with Tin

Pateela (Stock-pot), Bhigona

It has straight-sides similar to a stock-pot. The bottom is slightly rounded. The top edge is flared out at 90 degrees to form a narrow collar. The collar is grabbed to lift the pot. Larger version of Pateela is called Bhigona. Pateela is primarily used to boil water or milk.
Pateela is made of brass. Nowadays stainless steel is used. The exterior may be clad with copper. Better quality cookware will have a heavy bottom where a layer of Aluminum is sandwiched between two layers of stainless steel.
The conceptual art depicts traditional Brass Pateela where interior is coated with Tin

Chai Kately (Tea-kettle)

The tea (Chai) kettle (Kately) was introduced during British Raj. It is same as the tea kettles available in United States with the exception that it generates no whistle. The base of the pouring spout is perforated to prevent tea leaves and spices from being expelled out with hot tea. Kately happens to be an exception, the bottom is not rounded, it is flat instead. All the ingredients are put in the kettle: water, tea leaves, whole milk, and sugar. Some may be added: broken cinnamon sticks, green cardamom pods, and whole cloves. The optional spices will make Garam Masala Chai (hot spiced tea latte). The kettle is heated till water comes to a boil. The heat is turned down to steep at low temperature for about 10 minutes.
Chai Kately is made of: Brass, Copper, Aluminum. Nowadays stainless steel is used. The exterior may is clad with copper.
The conceptual art depicts traditional Brass Katley

Seekh (Skewer)

Seekh is a skewer. It is a long rod with pointed ends. It is about 10 to 12" long, about quarter inch in diameter. Chunks of marinated food are threaded over the rod to cook over hot charcoal. Minced spiced meat may be wrapped around directly on the rods to make Seekh Kebab
Normally Seekh was made of steel or brass. The skewers are now made of stainless steel. Bamboo skewers from China may be used

Tawa

This cookware is almost flat, slightly concave towards center. It is a type of heavy skillet or a griddle. It is round about 8 to 10 inches in diameter. Primarily used to cook Roti (Indian flat bread). You can make crepes, or dry-roast spices
traditional Tawa is made from pounded high carbon steel thick stock. Nowadays cast iron griddle with molded handle is used. Cast Aluminum with non-stick surface are available

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