Ever wonder why granny’s curry tastes better than yours even though you follow the same recipe? Old school appliances made of clay, cast iron, brass, copper and bronze are the secret ingredient, to the delicious meal they put up. Although contemporary modern tools are convenient, but before the onset of electronic appliances India’s home cooks put their faith in traditional ‘bartans’. These not only enhance the flavour but also add extra nutrients to the dishes.
Let’s go back to the basics and take a look at some of India’s traditional kitchenware.
MORTAR-PESTLE
Mortar is a bowl shaped stone vessel and the pestle is a heavy and blunt club-shaped object used to pound condiments and spices by crushing and grinding them into a fine powder. This method intensifies the aroma of the spices. You can also find different variations made of brass, marble, granite, stainless steel or even wood.
SIL BATTA
A traditional alternative to the electric grinder, used for making pastes, wet masalas and chutneys. Sil is a flat stone slab which is chiselled to make the surface rough and uneven. Batta is a cylindrical stone which is used to grind. The forceful movement of the two stones in a specific motion produces heat which combines with the natural oil of the spices and other ingredients bringing out all the flavours that make the food tasty.
MATHANI
The trusted churner, is traditionally made of wood and used to make frothy Lassi or buttermilk. Additionally, several home cooks use it for muddling lentils/soups to thicken the consistency.
KAL CHATTI
A favourite in the kitchens of South India, a Kal Chatti is a stone pot/kadhai carved out of soapstone. Cooking curries, dals and vegetables in the utensil adds an additional flavour due to the magnesium rich mineral talc in the stone. To avoid the pot from cracking on fire, it is recommended that you season it with hot rice water before using it.
HANDI
It is a hollow broad based utensil made of clay. This precisely crafted utensil helps retain the heat, aroma of spices and the natural flavour of the vegetables.
LAGAN
Large deep thick-walled and arched bottom utensils, best for slow cooking. They are used to cook rice delicacies such as biryanis and pulao or big cuts of meat.
BRONZEWARE (KANSA)
Bronze alkalizes and purifies the food, and promotes digestive health. Due to its beneficial properties, Ayurveda also recommends Kansa. Kansa has an ability to destroy microorganisms making the metal hygienic for use.