Clay pot's porous nature allows both moisture and heat to circulate through the food, which results in slow yet aromatic food. It also retains the nutrition of the food, which is generally lost in other types of utensils.
Due to slow cooking and porous nature of clay pots, the moisture and aroma tends to stay in the pot without losing any nutrient, hence making it flavorsome. It also has an earthy flavor added to it, which we bet you may not get in any other utensil.
Importantly, oil is not necessary for cooking in a clay pot and thus, it is observed that food cooked in clay pots are much lower in fat than food prepared in any other method.
60 Varieties of khichdi
10 Types of Healthy Drinks
3 Types of Salad
6 Types of Salad
16 Types of Rotli / Bhakri / Rotla
6 Types of Dal
35 Varieties of Subjiyaan
10 Types of Desserts
9 Types of Thepy Rolls
Detailed menu with prices at the restaurant
Check out the Gujarati Mid Day to see 'The Khichdi King'
The porous nature of a clay pot makes it retain moisture and heat within the pot itself ensuring a dish that is perfectly cooked and full of flavour! Moreover that earthy taste and aroma is unmatchable!
One of the lesser known benefits of cooking in earthen pots is, it uses less oil. The slow cooking process and its heat resistance help retain the food’s natural oils and moisture.
From the nutritional perspective to taste, clay pots are well-suited for all types of cooking. Even Ayurveda suggests cooking in clay pots, as it involves the slow cooking process that improves the quality and taste of food and also balances the nutrients.
Feed coming soon