In every Desi kitchen, a core set of tools forms the backbone of daily cooking.
These aren’t flashy gadgets; they’re reliable, time-tested utensils designed to handle the demands of bold spices, long simmers, and precise techniques. From the moment the tadka hits hot oil to the final roll of roti dough, these tools work hard behind the scenes.
Whether you’re roasting whole spices or grinding chutneys to a fine paste, the right equipment matters. Each piece has a purpose, perfected over generations and essential for unlocking the deep flavours and textures that define Desi food.
Here are seven essential kitchen tools no Desi cook should be without, tools that do more than just cook; they carry culture.
- Pressure Cooker: No Desi kitchen is complete without a pressure cooker.
Revered for its speed and versatility, this tool is one of the first major kitchen purchases in many South Asian households. It dramatically reduces the time required to cook staples like lentils and tougher cuts of meat.
From rajma and chana to daal and even biryani, pressure cooking allows food to become tender while locking in flavour. Traditional stovetop models like Hawkins and Prestige remain firm favourites, but newer electric versions, like the Instant Pot, have gained popularity among younger cooks and the global Desi diaspora.
These often include dedicated settings for Indian dishes, making them incredibly user-friendly. For most households, a 5-litre cooker is ideal. Once you understand the timing of whistles or digital presets, it becomes your most efficient kitchen ally.
- Tawa: The tawa is a quintessential tool for making Indian breads such as rotiand paratha.
It’s essentially a flat or slightly concave griddle that distributes heat evenly, allowing breads to cook thoroughly without burning. A good cast iron tawa retains heat well and gives you that desirable charred texture, while non-stick varieties offer easier clean-up and less need for oil, ideal for everyday use.
A well-seasoned tawa, especially one passed down through generations, often becomes a prized possession. It’s the key to achieving puffed rotis that rival any restaurant.
Without a tawa, the heart of Desi bread-making is simply incomplete.
- Masala Dabba: A masala dabba is the beating heart of a Desi kitchen. Typically made from stainless steel, this spice box houses small, round compartments for essential spices.
Turmeric, cumin, coriander, garam masala, mustard seeds, and red chilli powder usually make up the standard lineup. The dabba keeps these spices organised, fresh, and always within arm’s reach, streamlining the cooking process and preserving the spices’ aromatic integrity.
The act of opening a masala dabba before cooking is almost ceremonial. It connects the cook to the centuries-old traditions of spice blending and flavour building, elevating the simplest meals into complex and layered dishes.
- Sil Batta: Before electric grinders and blenders became widespread, the sil batta was the go-to tool for making fresh pastes and spice mixes.
This traditional grinding stone, comprising a flat slab (sil) and a cylindrical roller (batta), is still highly prized for the rich texture and intense flavour it imparts. When spices are ground on a sil batta, their essential oils are released gradually, creating a deeper, more nuanced taste.
Whether you’re making a green coriander chutney or a garlic-ginger paste, the result is superior in both aroma and flavour. While it requires a bit of elbow grease, the sil batta rewards you with unmatched authenticity and satisfaction.
Many Desi cooks swear by it as an irreplaceable part of their culinary ritual.
- Kadai: The kadai is the workhorse of Indian cooking. It is a deep, round-bottomed pan with handles on both sides, ideal for deep-frying, sautéing, and slow-cooking.
Its design allows for even heat distribution and excellent temperature control, making it perfect for everything from frying pakoras to simmering curries. Made from materials such as stainless steel, aluminium, or traditional cast iron, a good kadai can last decades if properly maintained.
It’s especially effective for dishes that require high-heat cooking or tempering (tadka), where spices are briefly roasted in hot oil to unleash their aroma. In many homes, the kadai is used at least once daily. It’s a tool that transitions seamlessly from breakfast to dinner, making it an indispensable piece of cookware in the Desi kitchen.
- Charni: The charni, or circular sifter, plays a subtle but vital role in maintaining ingredient quality.
Whether you’re sifting flour to make fluffy rotis or straining liquids like buttermilk or tea, the charni ensures consistency and cleanliness. In baking or bread-making, sifting removes lumps and aerates flour, resulting in a lighter texture.
When used for liquids, it filters out residue, spices, or tea leaves to give a smooth finish. It’s a simple tool, but one that can greatly affect the final result of your cooking.
Modern mesh strainers are sometimes used in their place, but there’s something enduringly effective about the traditional wire charni.
- Belan & Chakla: You can’t make a proper chapati or puri without a belan (rolling pin) and chakla (rolling board).
These two tools go hand in hand to help roll out perfectly round and evenly thin dough discs for frying or cooking on the tawa. The chakla is usually a circular wooden board that provides a smooth, stable surface, while the belan is a lightweight, thin rolling pin designed for precision.
Unlike Western rolling pins, the belan allows more control, essential for achieving the right thickness and shape. Mastering the belan and chakla is a rite of passage for many home cooks.
Once you do, the entire process becomes meditative and rewarding. Plus, there’s nothing quite like eating a freshly rolled, puffed-up roti that you made yourself. Cooking Desi food is not just about recipes; it’s about rhythm, routine, and the relationship between the cook and their tools.
Each of these seven utensils plays a unique role in bringing traditional South Asian dishes to life and ensures you’re fully equipped to take on any recipe with confidence. Investing in quality, maintaining these tools, and understanding how to use them will transform your cooking experience.
Whether you’re a seasoned chef or a beginner looking to connect with your roots, these utensils are the gateway to authentic, delicious Desi cuisine.
