Forgotten Kitchen Utensils of India: A Nostalgic Journey Through History

Indian cuisine is rich with tradition, flavor, and a variety of unique utensils that have played a crucial role in the country's culinary history. While modern kitchens often rely on electric and non-stick alternatives, there are several traditional utensils that have slowly faded from daily use but continue to hold a special place in the hearts of food enthusiasts. This article explores some of these utensils, their functions, and why they were—and still are—essential in Indian kitchens.

Mortal and Pestle (Silbatta)

The mortal and pestle, known in Marathi as JAAT, was a vital tool in Indian kitchens. Traditionally used for grinding spices, making chutneys, and preparing pastes, this manual method imparted a distinct flavor and aroma. Even today, many prefer the authenticity and quality of flavor obtained through stone grinding, as opposed to electric grinders. The silbatta is a testament to a bygone era when manual labor was embraced for its unique results.

Chakla and Belan

The chakla (rolling board) and belan (rolling pin) were indispensable for making chapatis and other flatbreads. While these utensils are still used in many households, the rise of pre-made and packaged options has led to a decline in their frequency of use. The process of manually rolling dough to achieve the perfect thickness and texture is a cherished skill passed down through generations.

Tawa

The tawa, a flat griddle, was and still is a staple in Indian kitchens, especially for cooking roti and paratha. However, the introduction of non-stick and electric options has made it more convenient for many contemporary cooks. Despite the shift towards modern appliances, the tawa remains a symbol of traditional Indian cooking, offering a unique cooking experience that is difficult to replicate.

Hand-Cranked Juicer

The hand-cranked juicer was a common sight in Indian households before the advent of electric juicers. This simple yet effective device allowed for the extraction of fresh juice from fruits. Although modern electric juicers have taken over, the nostalgia and satisfaction of squeezing fruit by hand are hard to ignore. These traditional juicers still find a place in homes that value authentic and healthier living.

Kharal (Stone Mortar and Pestle)

The kharal is a larger version of the JAAT, specifically designed for grinding and mixing larger quantities of spices. Its robust construction makes it ideal for preparing bigger batches of spice mixes, often used in large family gatherings or auspicious occasions. While modern blenders and processors have made the process faster, the kharal remains a prized possession for those who appreciate the traditional methods of cooking.

Pattal (Leaf Plates)

In a bid to promote eco-friendliness, pattal (leaf plates) have been gaining popularity. Made from the leaves of trees like sal or banana, these plates are not only biodegradable but also add a rustic charm to meals. Despite their environmental benefits, pattal have largely been replaced by modern disposable plates, which are more convenient for the busy lifestyle of today's generation. However, they remain a favorite in homes that prioritize sustainability.

Dhokla Steamer (Dhokla Patra) Bain Marie

The dhokla steamer, also known as Dhokla Patra, is a tiered steaming utensil used for making dhokla and other steamed dishes. While it is still found in some homes, electric steamers have become more common due to their convenience. Similarly, the bain marie (water bath) was widely used for keeping food warm during large gatherings. Today, modern warming trays have taken its place, offering a more efficient and practical solution for food preservation.

Kadhai

Kadhai, a traditional wrought iron pan, remains a favorite in many households. Despite the rise of non-stick and stainless steel variants, some still prefer the clay-like quality and taste imparted by kadhai. Their heavy construction ensures even heat distribution, making them ideal for searing and stir-frying. While kadhai have faced competition from modern cookware, their enduring popularity reflects the deep-rooted traditions and flavors they represent.

Sikri

The sikri, a traditional earthen pot, has seen a downturn in usage, but its role in authentic Indian cooking cannot be understated. Simmering rice or boiling milk in a clay pot adds a unique flavor and aroma that modern cookware cannot replicate. While many have switched to modern cookware, some homes still cherish the sikri for its distinctive taste and the memories it evokes.

These utensils not only reflect a time when cooking was manual and labor-intensive but also highlight the importance of preserving traditional methods in a world that increasingly values convenience. Whether they are embraced in modern kitchens or cherished in vintage collections, these utensils are a reminder of the rich legacy of Indian cuisine.