If you have ever watched one of my recipes and wondered what pot I used, or why my dough came together so quickly, this video answers all of that. I walk you through my actual kitchen setup — the pots I reach for every morning, the tools that sit right next to my stove, and a few things I tried and replaced over the years. Nothing staged. Just my kitchen, the way it actually looks when I cook.
Cookware — Pots, Pans and Kadai
This is where most Indian cooking happens. A good kadai, a solid pressure cooker, and a heavy-bottomed pan are the three things that will change how you cook dal, curries and fried snacks. If you are just starting out or replacing old pots, this is the best place to begin.
Cooking Tools — Spatulas, Ladles and Wooden Tools
The right spatula makes a real difference when you are tempering spices or scraping the bottom of a pan. These are the hand tools I use every day — nothing fancy, just well made and easy to clean. I have listed what I use and why I prefer them over others I have tried.
Appliances
Mixers, grinders and pressure blenders are on the way. Indian cooking relies on freshly ground spices and pastes more than most cuisines, so picking the right appliance matters. I am putting together a proper guide based on what I actually use.
Ingredients
I will also be sharing the staples I keep stocked at all times — the oils, spice blends, dals and flours that form the base of most of my recipes. Watch this space.