Indian Cooking Art

Have you ever spent an hour prepping a rich, beautiful curry, only to smell something burning at the bottom of the pot? I think we have all been there. Traditional Indian cooking, especially the art of Dum Pukht, relies entirely on slow, trapped heat. In the old days, cooks used…

Switching to induction cooking can make achieving soft, puffed rotis challenging due to different heat transfer dynamics. Using a heavy cast-iron tawa, pre-heated at 1200W+, can resolve issues with moisture loss. This method ensures even cooking by trapping steam, leading to perfect flatbreads without an open flame.