The Kumaoni Kitchen

Let us take you into a kitchen that has been an integral part of Kumaon for ages. Passed down from parent to child, these kitchen utensils have been built to last—a refreshing change from the "planned obsolescence" of our time.

The Bhaddu is a narrow-necked, heavy-bottomed utensil made of tinned brass. It is best set on a wooden fire to cook your dals or protein. The slow burn brings out the flavors of the spices and condiments and helps blend them seamlessly with your food.

The Handmade Iron Kadai is made from iron and is best suited to cooking whole lentils. It was traditionally used to cook black bean but can cook anything that needs to be simmered as the iron retains heat longer than stainless steel or aluminum woks.

The same people from Lohaghat who make the Kadai also make the Tawa. Season them well and enjoy the benefits of slow cooking.

Together, they form the essential Kumaoni kitchen. Do watch this space as we add more to this collection.