RAJASTAN'S KITCHEN TALES: TOOLS BEHIND REGAL FEASTS

Rajasthan's culinary history is as intricate and layered as its palaces.

- TDG NETWORK

Beyond the grandeur of forts and royal courts, the kitchens of the kings were carefully designed spaces where practicality met artistry. Every meal prepared reflected not just taste but the craftsmanship of the tools used. Traditional vessels, from heavy copper pots to delicate clay handi, were central to cooking, preserving flavors, and serving food, offering insight into the daily.1. THE MAJESTIC 'HANDI' AND 'DEGCHI'

The handi, a deep, widemouthed clay or metal pot, was a staple in Rajasthani kitchens. Used primarily for slow-cooked curries, dals, and biryanis, the handi allowed flavors to meld over hours of gentle cooking. Its curved shape ensured even heat distribution, making it ideal for dishes like gatte ki sabzi or dal baati churma. The degchi, a similar vessel but often larger and flatter, was used for preparing khichdi, pulao, or milk-based sweets. Crafted from brass, copper, or clay, these vessels were essential in balancing taste and aroma in royal recipes.

2. BRASS AND COPPER VESSELS: SYMBOLS OF STATUS AND HYGIENE