Traditional Utensils That Are Forgotten In Today's Kitchen

Walking into our grandmother's kitchen is like stepping into a treasure trove of culinary wisdom. From the aroma of freshly ground spices to the sight of intricately carved utensils, everything has a story and a purpose. Today, modern kitchens, with their sleek gadgets and appliances, often lack the charm and functionality of traditional utensils. These age-old tools were not just about cooking; they were about preserving heritage, flavour, and health. Let's take a look back to explore some traditional Indian utensils that have been forgotten in today's kitchens but deserve a place in our culinary practices. 

Sil Batta  

Sil Batta, the traditional grinding stone, was once a staple in Indian kitchens. Made of stone, it comprises a flat stone (Sil) and a cylindrical grinding stone (Batta). This utensil was used to grind spices, herbs, and pastes, adding a unique texture and aroma to dishes. Unlike electric grinders, the Sil Batta retained the essential oils and natural flavours of the ingredients, enhancing the taste of the food. The rhythmic motion of grinding on the Sil Batta was also a form of physical exercise. 

Brass Pans  

Brass pans, known as Kansa, were commonly used in Indian kitchens for cooking and serving food. Brass is an alloy of copper and zinc, which has antimicrobial properties. Cooking in brass utensils was believed to enhance the nutritional value of the food and improve digestion. These pans imparted a unique taste to the dishes, especially curries and sweets. Despite their health benefits and distinctive flavour, brass pans have largely been replaced by stainless steel and non-stick cookware. 

Mortar and Pestle  

The mortar and pestle, or Okhli Musal, is a traditional tool used for crushing and grinding spices, herbs, and grains. Made from stone or metal, it consists of a bowl (mortar) and a heavy club-shaped tool (pestle). The Okhli Musal is perfect for grinding small quantities of ingredients, releasing their natural oils and flavours. It is still revered for making authentic masalas and pastes, though its usage has dwindled in modern kitchens due to electric grinders and food processors. 

Copper Water Pots  

Copper water pots, or Tamba Kalash, were used to store drinking water. Copper has natural antimicrobial properties that purify water and enhance its taste. Storing water in copper pots for a few hours allows the metal to release copper ions, which are beneficial for health. This ancient practice, known as Tamra Jal, is believed to improve digestion, reduce inflammation, and boost immunity. Although modern water purifiers have taken over, the Tamba Kalash remains a symbol of traditional Indian wisdom. 

Clay Pots  

Clay pots, or Mitti Ke Bartan, were widely used for cooking and storing food. These pots are made from natural clay and have porous surfaces that allow moisture and heat to circulate, cooking food evenly and enhancing its flavour. Cooking in clay pots retains the natural nutrients and imparts an earthy aroma to the dishes. Despite their health benefits and unique taste, clay pots have been overshadowed by modern cookware. 

 Coconut Scraper   

The coconut scraper, or Kudukkai, is a traditional utensil used to grate fresh coconut. Made from metal or wood, it has a serrated blade attached to a base. Freshly grated coconut is a staple in many Indian recipes, from curries to desserts. The Kudukkai allows for fine grating, enhancing the texture and flavour of the dishes. While electric coconut graters are available today, the manual coconut scraper holds a special place for its efficiency and charm.