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Similarly, cleanliness and hygiene are important. While cooking, the cook does not taste food and uses the same utensil to stir the food. Once the food is tasted with a utensil, it is put away to be washed. Food which has been dipped with fingers and cutlery used for eating is considered jootha or Uchchhishta (contaminated). The precept of not ...
Handi. A small decorative karahi (left) and handi (right) used to serve Indian food. A handi (Hindi: हांड़ी) is a cooking basin made from copper or clay (pot) originating in the Indian subcontinent. It is utilised primarily in Indian, Pakistani and Bangladeshi cooking. This vessel is deep and has a broad mouth, and since there are a ...
A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking [1]) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the ...
Tava. A tava (h) / tawa (h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish), and other variations and combinations thereof, [clarification needed] is a metal-made cooking utensil. [1] The tawa is round and can be flat, but more commonly has a curved profile, and while the concave side can be used as a wok or frying pan ...
Pages in category "Indian food preparation utensils". The following 8 pages are in this category, out of 8 total.
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.