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What is Brass Cookware? Brass cookware (https://zishta.com/collections/brass-utensils-and-copper-cookware) is cookware made of brass, a metal alloy composed of copper and zinc. Brass cookware is known for its ability to conduct heat evenly and quickly, making it a popular choice for cooking. Brass cookware is typically lined with another metal called tin, to prevent acidic foods from reacting with the brass. Brass cookware can be used for a variety of cooking methods, including frying, sautéing, and braising. Brass cookware is also prized for its durability and aesthetic appeal, as it can add a touch of elegance to any kitchen. Traditional History of Brass Cookware in India Brass cookware has a long history in India and has been used for centuries in traditional cooking. Brass vessels have been found in archaeological excavations dating back to the Indus Valley civilisation, which flourished in the Indian subcontinent from around 2600 BCE to 1900 BCE. In Indian culture, brass utensils are considered auspicious and are often used during special occasions and religious ceremonies. Brass cookware is also popular in Ayurvedic cooking, as it is believed that cooking in brass vessels can enhance the health benefits of certain foods and spices. In many regions of India, brass utensils are handcrafted by skilled artisans using traditional techniques passed down through generations. These artisans use a combination of hammering, shaping, and carving to create intricate designs on the brass cookware. Today, brass cookware is still widely used in Indian kitchens and is particularly popular for making traditional dishes such as biryani, halwa, and kadhi. However, due to the increased availability of other types of cookware, such as stainless steel and non-stick cookware, brass cookware has become less common in modern Indian households. Traditional Clusters Making Brass Cookware There are several regions in India known for their traditional brass cookware artisans, each with their unique styles and techniques. Here are a few examples: 1. Jandialaguru, Punjab: Jandiala Guru is a town in the Tarn Taran district of Punjab, India, which has a long history of brass crafts and is known for its skilled brass artisans. The brass makers of Jandiala Guru specialize in creating traditional brass cookware, as well as other decorative and utilitarian brass items. 2. Jaipur, Rajasthan: Known for its rich cultural heritage, Jaipur is also a hub for the traditional brass craft. Here, artisans create intricate brass cookware with detailed engravings and designs. 3. Kerala: The southern state of Kerala is known for its brass utensils, particularly the uruli, a shallow brass vessel used for cooking and serving. Artisans in Kerala use traditional techniques like sand casting and hand hammering to create unique brass cookware as well. 4. Tamil Nadu: In the town of Kumbakonam in Tamil Nadu, skilled brass artisans create a range of cookware including tawas, pans, and vessels for boiling milk. These artisans use techniques like sheet metal forming and brazing to create their brass cookware. 5. Moradabad, Uttar Pradesh: This city in northern India is famous for its brass industry, and is home to many skilled artisans who create a wide range of brass cookware, from plates and bowls to larger vessels like handis and degchis. These are just a few examples, as many regions throughout India have a rich history of brass craft and cookware production. What can be cooked in brass cookware? Brass cookware can be used to cook a wide variety of dishes, including: 1. Rice dishes: Brass handis and degchis are commonly used in Indian cuisine to cook rice dishes such as biryani and pulao. The even heat distribution of brass cookware helps to ensure that the rice cooks evenly and doesn't burn. 2. Curries: Brassware is also ideal for making curries and stews, as the brass helps to retain heat and distribute it evenly. This makes it easier to cook dishes for longer periods, allowing the flavours to develop and the meat or vegetables to become tender. 3. Sweets: Brass cookware is also commonly used to make sweets such as halwa and laddoos, as the even heat distribution of the brass helps to prevent burning and ensure that the sweets cook evenly. 4. Deep-fried foods: Brass kadai or brass fry pan, and Jalebi trays are often used to deep fry foods like pakoras, samosas, and other Indian snacks. The high sides of the kadai help to prevent oil splatters, while the brass material conducts heat efficiently for crispy and evenly fried food. It's worth noting that brass is reactive to acidic ingredients like tomatoes, tamarind, or vinegar, which may cause a metallic taste and discolouration of the cookware. Therefore, it's best to use brass cookware for less acidic dishes or with a protective lining with tin. What is Kalai (Tinning)? How frequently do we have to do Kalai for Brass Cookware? Kalai or tinning is a process of coating brass cookware with a layer of tin, which helps to protect the brass from corrosion and also prevents the food from reacting with the brass. The frequency of kalai or tinning required for brass cookware depends on how frequently it is used and how well it is maintained. In general, if you use your brass cookware frequently, it's a good idea to get it kalai or tinned every 1-2 years. If the cookware is not used as often, it may not need to be kalai or tinned as frequently. Regular cleaning and maintenance can help to extend the life of your brass cookware and delay the need for kalai or tinning. After each use, make sure to clean the cookware thoroughly with warm water and mild detergent, then dry it completely to prevent any moisture from building up and causing corrosion. If you notice any signs of corrosion or discolouration on your brass cookware, it's a good idea to get it kalai or tinned as soon as possible to prevent further damage. What are the precautions to be taken while cooking with Brass Cookware: Brass cookware has been used in Indian cooking for centuries, and it can be a great addition to any kitchen. However, some precautions should be taken when cooking with brass to ensure that it is safe and effective. 1. Avoid using brass cookware for acidic foods if it has no Kalai (Tin Coating): Brass is reactive to acidic ingredients like tomatoes, tamarind, and vinegar, which can cause a metallic taste and discolouration of the cookware. Therefore, it's best to avoid using brass cookware for dishes that are high in acidity. 2. Don't use harsh cleaning agents: Harsh or abrasive cleaning agents can damage the surface of the brass and make it more susceptible to corrosion. Instead, use a soft cloth or sponge to clean the cookware. 3. Avoid overheating brass cookware: Brass cookware can be prone to hot spots, which can cause the food to burn or stick. It's important to avoid overheating the cookware and to stir the food regularly to ensure that it cooks evenly. 4. Use utensils made of wood or silicone: Metal utensils can scratch the surface of the brass and cause it to corrode more quickly. It's best to use utensils made of wood or silicone to avoid damaging the cookware. By following these precautions, you can help to ensure that your brass cookware is safe, effective, and long-lasting. How to Maintain Brass Cookware? Maintaining brass cookware is important to ensure that it lasts for a long time and remains safe to use. Here are some tips for maintaining brass cookware: 1. Clean the cookware after each use: After each use, clean the brass cookware with warm water and mild detergent. Use a soft cloth or sponge to avoid scratching the surface. Rinse thoroughly and dry completely to prevent moisture from building up. 2. Avoid using harsh cleaners or abrasive materials: Avoid using harsh or abrasive cleaning agents, as they can damage the surface of the brass and cause it to corrode more quickly. Instead, use mild detergents and soft cleaning materials. 3. Polish the cookware regularly: Brass cookware can become tarnished over time. To restore its shine, polish the cookware regularly with a mixture of equal parts lemon juice and baking soda. Apply the mixture to the surface of the cookware with a soft cloth, then rinse thoroughly and dry completely. 4. Store the cookware properly: Store the brass cookware in a dry place away from moisture to prevent corrosion. You can also wrap it in a soft cloth or paper to protect it from dust and scratches. 5. Get it re-tinned: Over time, the tin coating on brass cookware can wear off, exposing the brass to the acids in food. If you notice that the tin coating is wearing off, get the cookware re-tinned by a professional. By following these tips, you can help to ensure that your brass cookware remains in good condition for many years to come. Do Brass Cookware work on Induction Cooktops? No, brass cookware does not work on induction cooktops. Induction cooktops work by using an electromagnetic field to heat a ferromagnetic metal, such as cast iron or stainless steel. Brass is not ferromagnetic and therefore will not work on an induction cooktop. However, induction-compatible cookware sets feature a layer of ferromagnetic material on the bottom of the cookware, allowing it to work on induction cooktops. Some manufacturers also offer induction-compatible brass cookware, but these products may be harder to find and more expensive than traditional brass cookware. If you are looking to use brass cookware, it's important to note that it is best suited for gas stoves, Glass top/electric coil hobs or open-flame cooking. Brass cookware heats up quickly and evenly, making it ideal for traditional Indian cooking methods. Can we store cooked food in brass with kalai for a long duration? It is not recommended due to the following reasons: 1. Sometimes if the kalai had worn off, the brass could start reacting with the acidic elements of the food cooked in them causing discolouration. 2. When we store for a long and if the food type seems to dry out, then they will stick to the tin coating and you would have to scrub and remove the same. This can cause the tin coating to wear off faster. It is for these reasons we do not recommend you store cooked food in brass cookware for a very long duration. Storing it for up to 2 -3 hours or lesser is ideal. What are the Benefits of cooking in brass? Cooking in brass has been a traditional method of cooking in India for centuries. Here are some potential benefits of cooking in brass (https://zishta.com/blogs/bodha/key-benefits-of-brass): 1. Even heat distribution: Brass is a good conductor of heat and distributes heat evenly, which can result in better cooking outcomes. 2. Preservation of nutrients: The heat generated by brass cookware is relatively gentle, which can help to preserve the nutrients in food, especially in vegetables. 3. Natural anti-microbial properties: Brass has natural anti-microbial properties that can help to inhibit the growth of harmful bacteria and germs in the food. 4. Low maintenance: Brass cookware is relatively easy to maintain and does not require frequent seasoning or special cleaning other than tinning. 5. Aesthetic appeal: Brass cookware has an attractive and elegant appearance that can enhance the overall look of the kitchen and the dining table. 6. Durable: Brass Cookware is durable and if well maintained, can be passed on to generations. It's important to note that there are also some precautions and limitations when using brass cookware, as mentioned earlier. However, many people continue to use and enjoy cooking in brass due to its traditional and cultural significance, as well as its potential benefits. What are the Disadvantages of Brass cookware? While there are many potential benefits of cooking in brass, there are also some disadvantages to using brass cookware. Here are a few to consider: 1. Reactive metal: Brass is a reactive metal and can react with acidic or salty foods, which can cause the food to become discoloured and develop a metallic taste. 2. Requires maintenance: Brass cookware requires regular maintenance, including polishing and re-tinning with kalai, to prevent tarnishing, corrosion, and potential health hazards. 3. Not suitable for all cooktops: Brass cookware is not suitable for all types of cooktops, including induction cooktops, which require a ferromagnetic material to work. 4. Can discolour over time: Brass cookware can discolour over time due to exposure to air, heat, and moisture. This can be remedied by regular polishing and maintenance, but it may not be suitable for those who prefer a low-maintenance cookware option. 5. Cost: Brass cookware can be expensive compared to other types of cookware, especially if it is handmade or artisanal. It's important to weigh the potential benefits and disadvantages of brass cookware when considering it as an option for your kitchen. If you do choose to use brass cookware, make sure to follow proper maintenance and cleaning procedures to ensure safe and effective use. Which one is better for cooking - Brass or Copper? Both brass and copper have their unique characteristics and advantages for cooking. Here are some factors to consider when comparing the two: 1. Heat conductivity: Copper is a better conductor of heat than brass, which means it heats up more quickly and evenly. This makes copper ideal for tasks that require precise temperature control, such as making sauces or melting chocolate. 2. Reactivity: Copper is also a reactive metal, which means it can react with acidic or alkaline foods, leading to discolouration and a metallic taste. Brass is also reactive, but to a lesser degree than copper. 3. Maintenance: Copper cookware requires regular maintenance to keep it looking shiny and new, while brass cookware can develop a patina over time that many people find attractive. 4. Durability: Both copper and brass cookware can be durable and long-lasting, but copper can be prone to denting and scratching, while brass can tarnish or corrode if not properly maintained. 5. Cost: Copper cookware is generally more expensive than brass cookware, due to its superior heat conductivity and other desirable properties. Ultimately, the choice between brass and copper cookware depends on your personal preferences, cooking style, and budget. Both materials can be suitable for a variety of cooking tasks and offer unique benefits and challenges. Are Brass Cookware Safe to Use? Brass utensils are generally considered safe for cooking and food preparation, as long as they are properly maintained and used correctly. How to clean brass cookware? https://www.youtube.com/watch?v=_htYLrXsZRk Daily basis usage you can regular soap and a sponge for cleaning. Always wipe the surface dry after washing to prevent oxidisation and spotting. Once in a while to get back the shine, scrub the surface with lime or tamarind skin and clean. Wipe them dry to get the shine back. Do not use steel wire scrubs or hard scrubs to clean as they can wear off the tin coating faster. Can we boil milk in Brass? Yes, you can boil milk in brass utensils. Please make sure you use one with a tin coating for this purpose. Can we cook with tomatoes and acidic elements in Brass? As long as the brass cookware has a tin coating, you can use it for all forms of cooking including tomatoes, tamarind, lime etc.

1) What is clayware? Clay cookware is a type of cooking vessel made from natural clay that is used for cooking and serving food. Clay utensils has been used for centuries in many different cultures around the world, including India, Mexico, and the Mediterranean region. Clay cookware is typically unglazed and porous, which means it allows for the circulation of steam and heat. This helps to retain moisture and enhance the flavour of the food being cooked. It also promotes even heat distribution, which helps to prevent hot spots and burning. Some common types of clay cookware include clay pots, tagines, cazuelas, and tandoors. Clay pots are typically used for slow-cooking stews, curries, and soups, while tagines and cazuelas are used for cooking meat, rice, and vegetables. Tandoors are a type of clay oven that is used to bake bread, meats, and other dishes. 2) Is it safe to cook in clay pots? Yes, it is generally safe to cook in clay pots if it is properly made and used correctly. Clay cookware has been used for centuries in many cultures and is considered safe and healthy for cooking. Make sure the clay comes from good source and is un-glazed. 3) What is clay cookware best for? Clay cookware is ideal for all forms of cooking with any kind of ingredients. The only limitation is deep frying as clay does not allow oil to heat up to the extent for deep frying like pakoras, samosas etc. 4) Which is the best clayware for cooking? Choose Unrefined Clay: Look for clay cookware that is made from unrefined clay that is free from any artificial additives or chemicals. Unrefined clay is typically brown or tan in colour and has a slightly rough texture. Check for Lead and Cadmium Content: Clay cookware may contain harmful metals like lead and cadmium, which can leach into your food during cooking. To avoid this, look for cookware that has been certified as lead and cadmium-free by a trusted organization. Check the Thickness: Look for clay cookware that is thick and heavy, as this will help to retain heat and ensure even cooking. Thicker cookware is also less likely to crack or break during cooking. Check the Glaze: Make sure you buy unglazed clay for cooking. Glazing generally has higher lead content and is not recommended for cookware. Consider the Size and Shape: Choose a size and shape that is appropriate for the type of cooking you plan to do. For example, a large pot is ideal for making soups and stews, while a small tagine is perfect for cooking rice or vegetables. Listen to the Sound: Always knock at the bottom of the clay cookware and you should get a good metallic sound. That is an indication that the clay internal structure is strong and has no internal cracks. This is a measure of the strength of the clay cookware. If you hear a thud sound (dull) it is not an ideal new cookware to purchase. Buy from a Trusted Source: Finally, make sure to buy clay cookware from a trusted source that specializes in this type of cookware. Look for reviews and recommendations from other customers to ensure you are getting a high-quality product. 5) Who makes clay pots? At Zishta we source the clay cookware from a cluster of traditional makers present for centuries along the Cauvery delta region. River delta clay is always the strongest and do not have any impurities. 6) How are clay pots made? Clay pots are typically made using traditional techniques that have been passed down through generations of potters. Here are the basic steps involved in making a clay pot: Harvest the Clay: The first step is to find a suitable source of clay. The clay must be rich in minerals and free from impurities. The clay is usually extracted from a riverbed, a quarry, or a mine. Prepare the Clay: The clay is then mixed with water and kneaded to remove any air pockets and to make it malleable. Depending on the region and the traditions, other materials like sand or grog can be added to the clay to give it more texture and strength. Shape the Pot: Once the clay is ready, it is shaped into a pot using a potter's wheel or by hand. The potter will use a variety of tools to shape the pot, including a wet sponge, a rib, and a wooden knife. Dry the Pot: After shaping the pot, it is left to dry for several days. This helps to remove any excess moisture and to harden the clay. Fire the Pot: Once the pot is dry, it is fired in a kiln at high temperatures. Traditional makers pile up the dried-up clay cookware in a heap cover it with wet clay and leaves and fire it. This is the traditional process followed. This process sometimes burns the outer layers of cookware to darker (Blackish) state. Double baking these regular clay results in complete black clay cookware. Decorate: To give a good finish, the artisans generally apply red sand paste (Completely natural) to smoothen out the surface and close excess pores. This cookware is dried up and ready for use. Overall, making a clay pot is a time-consuming and labour-intensive process that requires a great deal of skill and experience. However, the result is a beautiful and functional piece of cookware that has been used for centuries in many different cultures around the world. 7) How to season clay pot? Seasoning clay cooking pots helps to prevent food from sticking and strengthens the pot, making it more durable. Here are the steps to season clay cooking pots: Heat it up in gas burner for 5-10 mins till cookware is completely hot. Apply Oil: Rub the surface of the clay pot with a high-smoke point oil, such as vegetable oil or flaxseed oil. Use a paper towel or cloth to apply the oil evenly on the surface of the pot, inside and out. Place in Gas Burner: Place the oiled clay pot and heat it again in low flame for 10 - 15 mins. Cool and Wipe: Cool down the clay cookware. Once it has cooled, wipe off any excess oil with a paper towel. Repeat: If you're seasoning a new clay pot, repeat this process two or three times to fully season it. For an old pot that hasn't been used in a while, you can season it once or twice to restore its non-stick surface. It is important to note that different types of clay may require different seasoning methods, so it's best to refer to the manufacturer's instructions if available. Additionally, you should avoid using soap or abrasive cleaning materials on seasoned clay pots, as this can damage the seasoning and the pot's surface. Instead, clean it with warm water and a soft brush or cloth. 8) How to clean clay cookware? Cleaning clay cookware requires some special attention to ensure that the porous surface of the clay does not retain any food residue or odours. Here are the steps to clean clay cookware: Let the Cookware Cool Down: Always allow the clay cookware to cool down completely before cleaning. This prevents thermal shock that can cause cracks or damage to the clay. Scrape Off Any Residue: Use a wooden or plastic spatula to remove any food or residue from the surface of the cookware. Soak in Water: Fill the cookware with warm water and let it soak for 10-15 minutes. This softens any remaining food particles and makes them easier to remove. Scrub Gently: Use a soft-bristled brush or a scrubber to gently clean the surface of the cookware. Do not use abrasive scrubbers or harsh cleaning agents, as these can damage the porous surface of the clay. Rinse Thoroughly: Rinse the cookware thoroughly with warm water to remove any remaining food particles or soap residue. Dry Completely: Allow the cookware to air dry completely before storing it. Do not use a towel or cloth to dry it, as this can leave behind lint or fibres that can get stuck in the porous surface of the clay. It is also important to avoid soaking clay cookware for long periods of time, as this can cause the clay to absorb too much water and become brittle or crack. Additionally, avoid exposing clay cookware to sudden changes in temperature, such as placing it directly from the refrigerator to a hot oven. This can cause thermal shock and damage the clay. 9) What is earthen pot/clay cookware benefits? Cooking in clay has several benefits, including: Natural Material: Clay is a natural material that does not contain any harmful chemicals or toxins. This means that food cooked in clay is free from any potential chemical contamination. Even Heat Distribution: Clay can distribute heat evenly, which allows food to cook more uniformly. This means that there are no hot spots or cold spots, resulting in better and more consistent cooking. Non-Stick Surface: Clay cookware has a naturally non-stick surface, which means that less oil or fat is needed for cooking. This makes it a healthier cooking option. Moisture Retention: Clay is porous and can retain moisture, which means that food cooked in clay is moist and flavourful. This also helps to prevent food from drying out or becoming tough. Nutrient Retention: Clay cookware retains the nutrients and flavours of the food, which results in healthier and more flavourful meals. Modern study shows that natural materials like clay retain more than 95% of the nutrition of the food cooked in them. Alkaline Property: Due to alkaline property of clay, cookware provides medium to neutralise the acidity of the food cooked in them. Natural minerals addition: Being Porous and natural rich in micronutrients and minerals, natural addition of minerals and nutrients happen in usage of clay in your day-to-day cooking. Environmentally Friendly: Clay cookware is environmentally friendly as it is made from natural materials and is biodegradable. Aesthetically Pleasing: Clay cookware is aesthetically pleasing and adds a rustic touch to your kitchen. Overall, cooking in clayware provides several benefits and is a healthy and environmentally friendly cooking option. 10) How to make out when earthenware is glazed? To identify glazing in clay cookware, look for a smooth and shiny surface on the interior and/or exterior of the pot. Glazing is a coating of glass that is fused to the surface of the clay during firing, and it creates a non-porous, waterproof layer that seals the clay and prevents it from absorbing liquids or odours. 11) What are three types of earthenware? There are many types of clay cookware, but three common types are: Unglazed Clay Cookware: This type of clay cookware is made from natural, unglazed clay and is porous. Glazed Clay Cookware: This type of clay cookware is coated with a layer of glaze, which makes it non-porous and water-resistant. Terra Cotta Cookware: Terra cotta is a type of clay that is fired at low temperatures and is more porous than other types of clay. 12) Does earthenware break easily? If dropped or handled roughly, clay cookware can surely crack and break. also please make sure they cool down completely before you wash them. Prevent thermal shock by suddenly changing temperatures during cooking. 13) Can clay pots be used on gas stove? Yes. Clay is amazing to use on gas burner. 14) What is special about clay pots? They are natural, Neutralise acidity and healthy! 15) Can we cook rice in clay pot? Clay has been traditionally used for cooking all forms of food. The tall size pots are ideal for cooking rice. Due to its amazing moisture retention ability making the rice fluffy and not sticky. 16) How to cook rice in clay pot? Wash rice well and fill the clay pot with water and heat it up (3- 4 cups of water for 1 cup of rice). Once it heats up, add the rice, and stir them gently. Stir occasionally to prevent rice from sticking to the bottom. Once cooked, check consistency of rice, and drain out any excess water. 17) What are the Disadvantages of cooking in clay pots? While cooking in clay has many benefits, there are also some disadvantages to consider: Fragile: Clay cookware can be fragile and may break easily if not handled carefully. This means that it requires careful handling and storage. Long Heating Time: Clay cookware takes longer to heat up than other types of cookware, but once it heats up due to its high heat retention level, they cook the food uniformly and faster. Also it takes longer to cool down - so you may have to wait for some time before you wash the cookware. Limited Heat Capacity: Clay cookware has a limited heat capacity and may not be suitable for high-temperature cooking. This means that it may not be the best option for searing or frying foods. Absorbs Flavours: Because clay is porous, it can absorb flavours and odours from the food it is cooked in. This means that it may not be suitable for cooking a wide variety of dishes in the same pot. Cleaning: Clay cookware requires special care when cleaning, as it cannot be washed in a dishwasher and may require hand washing with mild soap and water. Overall, while cooking in clay has many benefits, it may not be the best option for all types of cooking and may require more care and attention than other types of cookware. 18) How to clean clay water bottle? Rinse it thoroughly with water and then sun dry it. Sun drying opens the pores and removes any smell. 19) What are the Benefits of storing water in clay water bottle/Jug? Storing water in clay is a traditional practice that has several potential benefits, including: Natural Cooling: Clay pots can keep water cool naturally because the material is porous, allowing water to evaporate from the surface. As water evaporates, it cools the remaining water in the pot. Alkalizing: Clay is alkaline in nature, which means that it can help to balance the pH level of the water stored in it. Alkaline water is believed to have several health benefits, including aiding digestion and reducing the risk of chronic diseases. Mineral-Rich: Clay pots can leach minerals into the water stored in them, adding trace amounts of calcium, iron, and other minerals to the water. These minerals can be beneficial to overall health. Eco-Friendly: Using clay pots to store water is a sustainable practice because it does not require the use of plastic or other synthetic materials. Clay pots are also biodegradable and do not release harmful chemicals into the environment. It's important to note that while there are potential benefits to storing water in clay, it's also important to properly clean and maintain the pots to prevent the growth of harmful bacteria or mold. Additionally, clay pots can be fragile and may crack or break if not handled with care. 20) How to cure a clay water jug? Take a new clay water jug or water bottle /pot - soak it water overnight with a hand full of salt. Soak it completely in a bucket of water. Remove it after 7-8 hours from water , dry it well in sun and then start using it to store water.

Many of us have fond memories of our grandmother's kitchen and the delicious meals that were cooked there. The sight, smell, and taste of a grandmother's cooking are often deeply connected to our childhood memories and evoke feelings of comfort, love, and nostalgia. It was a place where we learned how to cook, where we were first introduced to new food and flavors and were able to bond with our grandparents, aunts, uncles, cousins over a shared love of food. For many of us, the memories of our grandmother's kitchen are a precious reminder of simpler times, when meals were cooked with love and enjoyed together with family. These memories continue to inspire us to cook and share meals with those we love, keeping the traditional kitchen alive for generations to come. The idea of re-creating a traditional kitchen in line with what you would have found in your grandmother’s home in modern homes is an endeavor that excites many of the readers. A traditional kitchen is a dream for many, riddled with doubts and questions as to how to proceed with the same. Let us look at the various aspects of a traditional kitchen: 1. Stove: A traditional Indian chulha, is a clay or mud stove that is fueled by wood, charcoal, or cow dung cakes. 2. Utensils & Accessories: A variety of utensils are used in a traditional Indian kitchen depending on the kind of cooking; a heavy-bottomed pans (kadai), wok (tawa), pots, and pans, as well as stone grinders. 3. Spices Storage: Spices play a critical role in traditional Indian cooking, with a wide range of whole and ground spices used to add flavour, aroma, and heat to dishes. Some common spices include cumin, coriander, turmeric, cinnamon, cardamom, and mustard seeds. 4. Ingredients Storage: A traditional Indian kitchen will also typically be stocked with a range of staple ingredients, such as rice, lentils, wheat flour, ghee, and oil. 5. Serving dishes: A variety of serving dishes, such as metal plates and bowls, are used to serve and eat food in a traditional Indian home. (https://zishta.com/collections/annam) These components, along with traditional cooking techniques, make up the foundation of traditional Indian cuisine and help to preserve the cultural heritage and flavor of this rich and diverse cuisine. What are different elements of a traditional kitchen The below elements are considered part of the traditional home in the journey of different cultures and culinary development: • Clay /Earthen ware and Stone cookware have been in existence for more than 15000 years across civilizations and have played a great role in cooking early on. • Iron started with the iron age and since then have been an integral part of the traditional cooking techniques. • Bronze Age brought about the use of bronze cookware and serve ware that would enhance our traditional kitchen spread. • Use of Copper and Brass utensils dates to 1000s of years and have been a great inclusion as a cookware, serve ware and for storage. • Wooden accessories such as ladles, handles, chakla belan have always been an integral part of the traditional home for centuries. (https://zishta.com/collections/neem-wood-accessories) What has changed in the modern kitchen If you look at the list shared above and what you observe in our daily lives, we see three aspects of the traditional kitchen which has made some dramatic transformation over the years: 1. The cooking medium has changed from primitive fuels to energy efficient gas burners and more modern aspects of induction, microwave and hot plates cooking. 2. Utensils and accessories have made a dramatic shift reducing the time for preparation and cooking. Now some traditionalists consider that as a compromise of authentic taste for speed and time. There is obviously a distinct taste to cooking when done using a mortar pestle than electric grinders. Also with respect to cookware, we have moved away from traditional cookware like clay, brass to stainless steel and non-stick cookware. 3. Storage in modern homes have moved away from traditional natural elements to more artificial plastic and glass containers. Kick-starting your Kitchen Transformation (https://zishta.com/) Before we get into the aspects of transforming your kitchen, you need this transition to be as natural as possible, so you are excited and comfortable with the decision. We have many aspects that can be changed with respect to cookware, storage and accessories. While formulating your plan check some of these aspects: • What kind of cooking medium is being used. Especially with the advent of induction-based cooking there are induction converter plates available in market which would enable you to use traditional cookware in these stove tops as well. • Available space in your kitchen. Modern kitchens optimize the space used for storage. Most kitchens are much smaller than what it used to be. Make sure you get the right kind and size of not just cookware but some of the storage containers as well. • Your comfort with level of mechanization and human work you are willing to work with. For e.g you could look at a silbatta for grinding which would give great taste through the grinding process. If you do not have enough space or time, then it’s better to work with an electric grinder to get the job done. Few pointers while transitioning to a traditional kitchen: • Start Small: Go for the low hanging fruits like management consultants say. This involves certain aspects of behavior change and needs to be done in such that you are comfortable with the transition. It is best to start with changing a few aspects of your cookware to begin with, get comfortable and then take the next step. Take reasonable steps to reduce the pinch financially as well. • Mix and Match: Do not make your transition unidimensional to just one form of traditional range. Infuse your home with a good healthy mix of different materials. Clay, Iron & Cast Iron, Stone, Bronze, Brass/Copper etc. This mix is a great way to make sure different health benefits accrue over time. • Understand limitations: Invest time to understand certain limitations as well so you can effectively use different materials. Example, ensure Tin coating or kalai is done when you buy a Brass or Copper cookware. Intangibles of a Traditional Kitchen Cooking in a traditional kitchen can be a truly enjoyable experience for many people. There are several reasons for this: 1. Connecting with tradition: Cooking in a traditional kitchen can help you connect with your cultural heritage and the food traditions of your ancestors. 2. Improving cooking skills: It can help you hone your cooking skills and improve your technique, as you learn from the experiences of previous generations. 3. Creating a warm atmosphere: The sight, smell, and sound of a traditional kitchen can create a warm and inviting atmosphere, making cooking a more enjoyable and social experience. 4. Enjoying delicious food: Of course, one of the biggest benefits of cooking in a traditional cookware is being able to enjoy delicious, authentic, and wholesome food that is full of flavor and nourishing to the body and soul. (https://zishta.com/blogs/bodha/tagged/benefits-of-cooking-in-traditional-cookware) Overall, cooking in a traditional kitchen can be a truly enriching experience that allows you to connect with your cultural heritage, improve your cooking skills, and create delicious, wholesome food for you and your loved ones to enjoy.