This cookbook traces the history and purpose of traditional utensils used in South Indian cooking

The settled and traditional society of south India had the leisure to use its creativity in every area of life, even with respect to ordinary everyday objects such as culinary vessels. Shapes and materials were chosen according to the kind of food being prepared.

South Indians delighted in creating shapes for brass and bronze vessels, some of which can be found in stainless steel today. Thus, we find the bhogini (a low and wide-mouthed vessel used to make liquid sweets), and the chintamani, a pretty container with a rounded body and a little button-like holder on the lid. At this time, north India had fewer classic cooking vessels. Straight-sided cylindrical cooking vessels called patila made of beaten metal were the norm. Dekchis and lotas which were curvilinear were the ones in the classical style. Copper and brass coated with tin were commonly used while large aluminium vessels were used for cooking on a large scale.

Traditional Indian cooking used firewood. The earthen stove was smoothened and polished to a fine clean shine. Auspicious flour patterns were drawn on it every day to indicate the sanctity of the fire that was going to be lit. The creativity of Indian craftsmen came to the forefront...

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