8 Types Of Basic Pots And Pans For Indian Kitchens

By Parul Sharma

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Kadhai 

A kadhai is a deep, circular pot usually made of cast iron or steel. It is perfect for cooking curries, sabzis, and deep-fried snacks

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Frying Pan

A frying pan, or skillet, is a flat-bottomed pan used for searing, stir-frying, and sauteing everyday dishes

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Saucepan

A saucepan is a deep vessel with tall sides used for boiling milk, making tea, and simmering sauces

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Pressure Cooker

Pressure cookers are a time-saving essential that use steam to cook dal, vegetables, and meat quickly while retaining nutrients

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Handi

Handis are perfect for slow cooking and are often sealed with dough for dum, helping dishes develop an intense flavour and aroma

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Tadka Pan

Tadka pans are small in size and used to prepare a tempering with oil, spices, and herbs. It helps add a rich flavour and aroma to dishes

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Grill Pan

A grill pan gives vegetables, paneer, and meats a lightly charred texture and smoky aroma for a restaurant-like experience

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Tawa

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A tawa is a multipurpose addition to Indian kitchens. It has a flat base and is mainly used for rotis, parathas, and dosas

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