Recommended kitchen tool
Tadka pan (tempering pan)
Perfect for blooming spices in oil (tadka) and pouring over dal, chana, and curries.
Tip: Keep it small — spices bloom fast and can burn.
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Guides
Indian cooking equipment
You don’t need a full kitchen makeover — a few key tools make Indian cooking easier, faster, and more consistent.
Tools that help most
Start with a heavy pot, a good pan, and one way to grind spices. Add a pressure cooker later if you want speed.
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Recommended kitchen tool
Kadai / Karahi (wok-like pan)
Great for stir-frying, bhaji-style dishes, and quick curries.
Tip: Hot pan + quick movement = better flavour and texture.
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Recommended kitchen tool
Tawa (flat griddle)
Essential for rotis, chapatis, parathas, and toasting spices.
Tip: Heat until a sprinkle of water dances; don’t oil for chapati.
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Recommended kitchen tool
Heavy-bottom pot / Dutch oven
Best for curries and dals: even heat prevents sticking and scorching.
Tip: Use medium heat and stir after adding tomatoes or purées.
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Recommended kitchen tool
Pressure cooker / Instant Pot
Speeds up lentils, chickpeas, and beans — weeknight game-changer.
Tip: Finish with tadka for best flavour.
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Recommended kitchen tool
Spice grinder / coffee grinder
Fresh-ground spices taste dramatically better (cumin, coriander, pepper).
Tip: Grind small batches and keep in a sealed jar.
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Recommended kitchen tool
Mortar & pestle
Crush ginger/garlic, chilli, and whole spices for pastes and marinades.
Tip: A rough paste is often better than perfectly smooth.
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Recommended kitchen tool
Fine mesh strainer (sieve)
Great for rinsing lentils and straining chai or stocks.
Tip: Rinse lentils until water runs clearer for cleaner flavour.
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Recommended kitchen tool
Wooden spoon
Simple but essential — great for stirring without scratching pans.
Tip: Stir after adding tomatoes to prevent catching at the bottom.
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Next: spices + herbs
Tools help with consistency — spices and herbs bring the magic.