Cooking in unglazed clay pots is an ancient practice still alive in rural India and fine-dining heritage restaurants. Clay is porous, allowing heat and moisture to circulate evenly. This slow-cooking process retains the natural nutrients of the food and neutralizes its acidity. The Iron Wok (Kadhai) and Cast Iron Griddles (Tawa)
India’s vast landscape creates distinct regional culinary identities, shaped by local climates and available produce. Cooking in unglazed clay pots is an ancient
: Heavy use of dairy, clarified butter (ghee), and mustard oil. Flavors : Rich, creamy gravies scented with garam masala. South Indian Traditions clarified butter (ghee)