Chakla-Belan (Rolling board & Rolling pin) Belan : Rolling pin. Chaklas are round
flat platforms made of marble or wood on which the dough for chapattis
are rolled with the help of the belan, or the rolling pin.
Chimta *: Tong.
Chimta (Flat Tongs)This is an unique
Indian flat tong-like invention used to roast rotis or papads on an open
Cooking pot made traditionally out of brass or copper. Nowadays, copper
bottomed stainless steel pots and thick aluminum pots are also widely
used. The neck or opening is narrower than the base. They are very
versatile in the kitchen. Also known as pateela,
handi, deg, these were traditionally made of copper or brass.
Nowadays in most modern Indian kitchens, non-stick varieties are
commonplace. So are aluminum and stainless steel ones. A pateela
looks like a saucepan without a handle. The handi and deg are
thick, rounded-bottom vessels where the neck, or opening is smaller than
the base. Both are used to cook vegetables, thicker gravies and rice.
Handi The cooking is done in a thick bottom pan so that the
food does not stick or burn; the lid helps retain the aroma and flavor.
Both "bhunao" and "dum" are aspects of Handi cooking.
Katori (Bowl) A small bowl used
to serve dals and other gravies.Katrori: Small metal bowls usually the size of ½ a cup. Steel katoris are
widely used in India to serve curries and daals. Silver katoris are
taken out on festivals and special occasions
Pakkad (Tongs) Traditionally,
Indian utensils did not have handles and were lifted onto and off the
fire with a pair of tongs.
Parat: A steel/brass/aluminum
plate with a high edge in which dough is kneaded.
Tandoor (Clay oven) A traditional
clay oven used to barbecue meats, and cook breads like naans. It
is believed the charcoal fire that gives the food its smoky flavor cannot be replicated in modern ovens, but most recipes can be suitably
adapted to the modern electric/gas ovens.
clay oven. Found mostly in restaurant kitchens. Is very versatile and
can be used as an oven and a grill. The flavor that it imparts to the
food from the hot charcoal is very delicate and delicious. The
Indian Tandoor is a clay oven in which meats are barbequed. It resembles
a rounded bee-hive and can be embedded into the ground with a small
opening at the base Tandoori is a drier form of cooking than the oven,
since moisture escapes through the top of the Tandoor. It is fired by
A traditional tandoori oven has to be seasoned. A paste is made of
spinach and applied to the inner surface and left to dry. An emulsion of
mustard oil, buttermilk, jaggery and salt is applied over the spinach. A
small fire is lit and the temperature allowed to rise gradually until
the emulsion peels away from the walls of the tandoor. A brine solution
is sprinkled on the inner walls to facilitate the sticking of breads
like naans to the sides. To know if the oven temperature is optimum, try
and stick a naan to the sides, if it falls off, the oven is not hot
enough. It is important to marinade the meats and paneers cooked in a
tandoor as the process is very drying. Also baste with ghee or butter
now and then to seal in the moisture – that way the kebabs will remain
Thaali: Individual serving
plate. In an Indian restaurant you will be able to order a Vegetarian or
Non-Vegetarian Thaali and you will get an entire meal from appetizers to
dessert on a plate.