What constitutes the essential utensils needed in an Indian Kitchen? Well this depends - do you wish to achieve rusticity, or do you want to cook a great meal in the shortest possible time? We thought so...... here's our list. Click on any image on the left to view a lager picture.

Essential Utensils

• Good set of non-stick pans - metallic base, heavy-duty handle, lid with steam outlet.
  • 2 x small pans
  • 2 x large flat pans
  • 2 x deep pans
• 1 x Non-stick frying pan with thin base
• 1 x Karhai (Kadai) for frying (semi-spherical cast iron bowl. Approx. 8" diameter should be fine. AVOID handles on your karhai)
• 3 x knives (1 x chef's knife, 1 x utility knife ,1x paring knife)
• 1 x Herb Knife (Mezzaluna)
• 1 x Meat Cleaver
• I x Potato Peeler
• 1 x Chopping Board
• 1 x Colander
• 1 x Sieve (Chalni/Charni)
• 1 x Grater (hand held)
• 2 x Spatulas (1 x wide head, 1 x narrow head)
• 1 x Rolling Pin (Velan/Belan) -find one which is thin with tapered ends as traditional pastry rolling pins do not offer the small level of control.
• 1 x Adni (Chakla/ Bread board) - find one in an Indian Shop, wood is best.
• 1 x Sansi (cast iron or stainless steel)
• 1 x Chipyo (Chimta/Flat-headed long tongs) - cast iron. DO NOT use ice cube tongs as these have sharp edges.
• 1 x Jaro/Skimmer (this is should have holes to allow oil to seep back through to the karhai)
• 1 x Tabetho. This ubiquitous utensil defies explanation. You'll just find it useful. Wooden ones are very popular to help preserve your non-stock base, cast iron ones last longer and stainless steel ones are easy to clean.
• 1 x Turner (stainless or heavy-duty plastic)
• 1 x Stirrer (wood or stainless steel)
• 1 x Stainless steel ladle (Karchhi). For stirring and serving dhals, curries etc.
• 1 x Eggbeater/Whisk (Mathani)
• 2 x Wooden Spoons
• 1 x Measuring jug (pints/millilitres)
• 1 x Small Coffee bean grinder
• 1 x Small chopper
• 1 x Food processor (with blender)
• 1 x Electric Kettle
• 1 x Weighing scale (Taarazu)
• 1x Pressure Cooker with steamer
• 1 x large Ring (1" - 2" thick)
• 1 x small Ring (0.5" thick)
• 1 x Can opener (choose a good one)
• 1 x non-stick square baking tray (chose on that is at least 2.5" thick)
• 1 x Electric Kettle
• 2 x Stainless Pots without handles (Patila) - small & medium, +2 x stainless loose lids to fit.
• 1 x Mixing bowl (glass or stainless steel as plastic ones do not survive the kneading of dough).
• 1 x Medium Stainless Steel Platter (Thali/Thalli) - high-lipped. This can be used for serving food too.
• 1 x wire mesh with handle
• 1 x Heat Spreader
• 1 x grill/griddle for fish, grilled chops etc.
• 1 x Spice Box (circular stainless steel box with 6-7 small containers inside). This is useful for storing less pungent masala, but it is better to store Garam Masala and Hing (asafoetida) in tightly lidded jars. Similarly ground cloves, aniseed and cardamom are best stored in jars. Typical contents for a spice Box would include Rai (Mustard) seeds, Jeera (Cumin Seeds), Methi (Fenugreek) seeds, Ajmo (Ajwain) seeds, Dhana/Jeeru (Ground Coriander & Cumin seeds mixed), Chilli Powder and Hardar/Haldi (Turmeric).
• 1 x Flour Container. This is useful when making roti (rotli) and for storing small quantities of flour.
• 6-7 Spoons. (Chamach). You can use a normal teaspoon or invest in a couple of small headed 'spice' spoons that fit neatly into the spice box.
• 2 x Small Stainless Steel Storage containers with lids (1 for ghee, 1 for oil)
• 1 x small 'vaghar' bowl. This is a specialist item, normally with a copper base, best bought in an Indian shop. Alternatively you can use a Foley measuring cup. You can use a small dessert bowl (katori/vadki) as a measure, but this is not recommended for 'vagar' which involves heating oil and spices for garnishing dishes.

Optional Extras

• 3 x 'Microwaveable' Glass Serving bowls (small to large).
• 4 x Plastic containers with tight lids for storage.
• Ziploc freezer bags (large & extra large)
• 12 x Very small spice containers (glass baby food jars are best!)
• 1x Stainless container (circular) for storing left over rotlis, parathas, puris etc.
• Large glass storage jars with fitted lids (as many as you need)

Utensils that you no longer need.

• Wok. The wok is much loved by TV chefs and celebrity cooks. Cooking in stainless steel or non-stick saucepans may be less satisfying but cleaner!
• Rice Cooker. This is fine for cooking rice consistently but is only really suitable for plain rice. Follow our measured plain rice recipe and you'll never want to eat rice-cooker boiled rice again! The rice cooker is also useless for pillau (pillav, pilaf) and other rice recipes.
• Mortar & Pestle (Himam Dasta) - So rustic, so time intensive! Use the coffee grinder instead and store excess quantities in glass baby-food jars.
• Deep Fat Fryers - Instead of a deep fat fryer place your small karhai on the rear burner and spread newspaper on the floor to mop up oil spray. Deep fat fryers are great for cod and chips, but you need speed and dexterity for frying bhajias and puris.
• Tawa - well OK, food cooked on a Tawa - a heavy circular, cast iron flat dish - tastes great but modern cookers can't spread the heat properly and dishes can be just as easily cooked in non-stick saucepans. You might like to invest in one for barbeques and cooking outdoors though.
• Sagadi - this is a coal based cooking stove although you can now get gas-fired and electric versions. Most people we know invest in one for cooking specialities, like Mathia, in the comfort of their garage! Ever wondered why the smell of frying lingers. Try this at home to find out.
• Ceramic trays/karhai. A hangover from the 1960's (or should we stay 50's?) ceramic trays and karhai's were the precursor to the modern-day non-stick pan. Ideal for spreading the heat evenly throughout the vessel, we are sure that these will soon become collectors items. As for cooking, opt for the non-stick version. Interestingly the 'Le Creuset' brand - heavy ceramic pan - is popular but these are really best for slow-cooking stews and casseroles on an Aga.

Things you will buy and use only ONCE

You know how it is. You see it. Its on offer. It will make you instantly popular with your family and friends and richer and more beautiful too. Yes folks, we have now reached the 'boutique' section. This is a list of seemingly vital utensils you will buy (or be gifted with) and use only ONCE.

• The idli maker/steamer (Ildi Panai) - this superb steamer consists of 4 or 5 stacked trays with small depression in which to pour your mix. The device is then placed inside a pressure cooker/steam cooker. End result - perfectly cooked idlis. Unless you love idlis, chances are that this is a dish you will eat once a year. Why make them when 'Sakoni' and other Indian fast food restaurants can offer delicious idlis so cheaply?
• The yoghurt maker - this helpful little plastic device consists of a plastic container with lid and a thermometer. However, considering that you can easily make yoghurt in a normal container in an airing cupboard, this might be one luxury you can do without. Have you ever noticed how the yoghurt is always mild when you need it to be sour and sour when you want it mild?
• The moon dhal sprouter. A mother's favourite. This strange, plastic utensil is perfect for sprouting your own moong dhal. The only problem is that you can now buy ready-sprouted moong dhal fresh and frozen. Another one for the storage cupboard then.
• The food-warmer or hostess trolley. So beloved of the 1970's when people still had dinner parties at home. The food-warmer (electric or candlelit) and the even posher 'hostess trolley', need to be left in the shop. Indian Food served hot from the oven to the dinner table in heat-retaining vessels is best.

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