Tools and equipment

The use of appropriate equipment and specialist techniques helps to produce the range of tastes, colours and textures that are characteristic of each type of dish in India. Most of the cooking is done in various types of heavy cast-iron, steel or copper cooking pans, which help to distribute the heat evenly and enable spices to be pre-fried without sticking to the bottom of the pan. Tight-fitting lids allow the food to cook without losing any of the natural moisture, resulting in intense flavours.