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.

Perfect for blooming spices in oil (tadka) and pouring over dal, chana, and curries.

Tip: Keep it small — spices bloom fast and can burn.

Great for stir-frying, bhaji-style dishes, and quick curries.

Tip: Hot pan + quick movement = better flavour and texture.

Essential for rotis, chapatis, parathas, and toasting spices.

Tip: Heat until a sprinkle of water dances; don’t oil for chapati.

Best for curries and dals: even heat prevents sticking and scorching.

Tip: Use medium heat and stir after adding tomatoes or purées.

Speeds up lentils, chickpeas, and beans — weeknight game-changer.

Tip: Finish with tadka for best flavour.

Fresh-ground spices taste dramatically better (cumin, coriander, pepper).

Tip: Grind small batches and keep in a sealed jar.

Crush ginger/garlic, chilli, and whole spices for pastes and marinades.

Tip: A rough paste is often better than perfectly smooth.

Great for rinsing lentils and straining chai or stocks.

Tip: Rinse lentils until water runs clearer for cleaner flavour.

Simple but essential — great for stirring without scratching pans.

Tip: Stir after adding tomatoes to prevent catching at the bottom.

Tools help with consistency — spices and herbs bring the magic.