History of Handi
Food is the integral part of every Indian conversation. In India, the
taste, color, texture, appearance and aroma change with every few
kilometers. Indian cuisine varies from region to region giving its own
style, name and originality. The concept of
handi then
introduced in India between 14th and 15th century. It later passed from
generations to generations and far around the world.
Importance of Handi
Handi is made of heavy material so that food can be slow cooked in it
without charring. Today many social areas of life treat this form of
cooking as a five star luxury. It has been adopted with regional
variations.
It is available in a range of sizes. It is always kept on slow heat and
when food is cooked on a slow flame then its natural characteristics
flavor, aroma and taste are all preserved to the maximum extent. The
most important aspects of handi are bhunao and dum, meaning roasting and
maturing of a prepared dish. It is best for preservation of natural
characteristic of vegetables, herbs and spices.
Features of Handi
- Thick bottom to ensure that food does not stick
- Broad width
- Narrow mouth
- Made usually with copper, brass, earthenware, iron
- Usually with a non stick coating for easy release of food
- Extremely good looking
- Reasonably priced
