Karahi Pan  
Also known as a kadai or cheena chatti, this untensil is not very different in shape from the Chinese wok, but most karahis are smaller in size. In India they usually have a rounded base, however most karahis available in the west have flat bottoms that enable them to sit straight on electric hobs. They usually have two handles adn are made of cast iron, aluminium, enamel or stainless steel. The enamel karahi shown here is effectively a nonstick pot that can be scrubbed without fear of chipping the surface. Because the handles are made of the same metal as the bowl section, they can get quite hot while on the stove and therefore care must be taken when moving the pan. The karahi is used for sautéing spices, pastes and making vegetable dishes. Large models can be used for deep-frying.
Small Karahi  
These small karahis, a familiar sight in restaurants, can be brought directly tot he table.
One of hte most important utensils in the Indian kitchen, these griddles are made from cast iron and often have a long handle. Tawas are used for cooking breads such as parathas and chapattis. In South India, they are used for frying dosas, pancakes made from ground rice and lentils. After 5 minutes over a medium gas flame, tawas are a good conductor of heat adn cook breads evenly without scorching. They are also ideal untensils for roasting spices. Tawas come in many sizes; smaller ones are no larger than 10cm in diameter, while others may be the same size as a bicycle wheel.
Black Terracotta Curry Pot  
Traditional vessels used throughout the subcontinent for thousands of years, terracotta or clay pots often have a thick rim and are used for simmering surries and stews on charcoal-burning braizers. The model shown here is matte black with the patina of age, having been handed down from through several generations of the owner's family
Straight-sided Aluminium Pots  
Known as a patila in India, this is an all-purpose pot for rice and curries. Care must be taken not to cook dishes of an acidic nature in such a pan as the aluminium will react with the food. It has no handles adn comes with a flat, tight fitting lid.
Stailess Steel Pot  
Many cooks are fond of using stainless steel pots as they are durable and easy to clean. This round-bottomed stewing pot with copper base has a fat belly that taper towards the lip, and is used for curries and boiling liquids.
Stainless steel yogurt maker  
Yogurt is a staple food in homes across India adn most cooks make their own on a daily basis, using a spoonful of the previous day's yogurt to set a new batch. Stainless steel makers are more durable than their terracotta counterparts and available in many sizes.
Terracotta Yogurt maker  
Terracotta crocks are thought to be the best for setting yogurt as they give a superior texture and the porous material helps to keep the yogurt cool during the hot summer.
Idli Pan  
A Staple breakfast of South India, idlis are steamed cakes made from a fermented mixture of rice and lentil flours. The batter is cooked in a steamer that resembles a large egg poacher and is made from stainless steel or aluminium. This round bottomed steamer has two decks (some have as many as four) with moulds for four idlis on each layer. The moulds are fixed to the central rod and the idlis are cooked by the steam produced by the simmering water in the base of the pan. The rod allows easy removal.