- POTS AND PANS: I’ve used the same
pots and pans since I received them as
wedding gifts in 1999. Yours don’t have
to be high-tech either. But for Indian
cooking, they should be hick and heavy.
Indian curries turn out best when they’re
cooked over low flame in a heavy pot or
pan. I use a flat griddle to make Indian
flatbreads such as roti or parantha. A
tava is the traditional Indian iron
griddle, but any good quality, flat, heavy
pan will do. An Indian karahi
(pronounced ka-ra-hee) is essentially a
wok and is used for deep frying. I have
not included any deep-fried dishes in
this book, but it’s useful to know that this
type of pan is used for frying up Indian
axel boer
(Axel Boer)
#1