With a new year comes new resolutions. If you're cooking up a big fuss in the kitchen, take advice from chefs and home cooks who will tell you which kitchen gadgets they can't live without. Check out our list of the best kitchen appliances to be part of your daily cooking routine at home.
1. Cast Iron Pan – Marina Balakrishnan
Marina Balakrishnan, known for her all-veg Otthupura dishes, cooks to order the same way she cooks at home, using cast iron pots and pans. She says, “I most often use a traditional cast iron pot to make curries and vegetables.” Considering that these pots regulate heat and the health benefits of cast iron (uses less oil, avoids harmful chemicals, and releases excess iron into the food), Balakrishnan He thinks it's a no-brainer. She gives examples of how to use the skillet to do everything from roasting coconuts to making gravy over medium heat. Finally she says: It has a very thick base and is made of iron, which is healthy for your body. ”
2. Chef's Knife – Thomas Zacharias
Thomas Zacharias, chef and founder of The Locavore, continues to shine a spotlight on local, indigenous traditions and ingredients found across the country. When it comes to turning those ingredients into meals, he says, a reliable gyuto is the way to go. He explains: “The chef's knife is perhaps the most underrated tool in the modern Indian kitchen, but it is also the most ubiquitous. However, having a sharp and balanced knife that the owner feels comfortable with will greatly improve knife skills in the kitchen and avoid nasty cuts from occasional slips. My vote would be the Shun entry-level Japanese knife if you have deep pockets, or the Tramontina if you want something more affordable.
3. Thermomix – Vanika Chaudhary
The founder and chef of Mumbai's Sequel and Noon is known for his approach to cooking that emphasizes carefully sourced ingredients and fermented foods. I have a jar of jam at home. achar Things like pickles are commonplace, but Choudhary also praises the all-in-one kitchen appliance he recently purchased. “I love what the Thermomix does. It's so easy to make everything from soups to risotto to steamed vegetables. It's especially useful if you're in a hurry and need to do multiple things at once. It can perform multiple functions at the same time, including steaming, blending, milling, precision heating, kneading, and chopping.'' Her son, Agastya, was just six months old when he got the device, just as the pandemic hit. It had just happened. she says: The Thermomix has been a lifesaver and has made cooking so much easier and convenient. ”
4. Mortar and Pestle – Avinash Martins
Avinash Martins, who traveled the world as a member of the merchant navy before becoming a chef, has been cooking for himself for many years. He currently runs his Cavatina in Goa, a reinterpretation of Indian Goan cuisine. “The mortar and pestle are very useful to me,” he says, because they can be used for grinding, pounding, and injecting. As such, Martin's comes in three different types: ceramic, stone, and wooden, each of which is used for specific dishes. He detailed that a mortar and pestle is used as the centerpiece of each dining table in his restaurant to demonstrate the materials-focused ethos. Specifically, he suggests using it in chutneys, extracting flavor from ginger and lemongrass, and infusing oils with spices.
5. Wet Grinder – Shriya Shetty
Provided by: Shriya Shetty
Shriya Shetty is known for her amazing ghee roasts, private dining gigs for celebrities like Anil Kapoor, and her bakery Buco in Mangalore. But at her home, she says, “everyone should have a wet grinder.” She makes a case for a compact electric wet grinder that can be used for a variety of dishes. She adds that it's perfect for dosa batters and South Indian dishes, but also for everything from nut butters to “the smoothest, silkiest curries at home.” Chefs in commercial kitchens have more options, but at home, she added. Grinders are a classic because “they don't heat the product, so most of the flavor is actually retained.”
6. Instant Pot – Aisha Tanya
The co-founder of online cooking publication Goya Journal believes in the Instant Pot. she says: “I use it almost every day. I love it because it's so versatile and versatile.” It can be placed close to the stove, giving you extra cooking space, especially when cooking large meals. Tanya says, “I mainly use it as a pressure cooker. Traditional pressure cookers have a bit of a hissing sound that scares me, but there are a lot of things she likes about the Instant Pot. It's also popular because it can be used in a steamer. She added that some newer models also have an air fryer option. Tanya is clear about the benefits of the Instant Pot, saying it's great for one-pot meals. She made everything from pasta to pulao and her husband also made Hainanese chicken rice.
7. Electric Cooker – Shubham Thakur
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At The Leela Palace, New Delhi's Japanese restaurant Megu, head chef Shubham Thakur is known for his sushi. At his home, Thakur praises his electric pressure cooker. he says: “This amazing multi-functional cooker is a savior when it comes to making hassle-free meals at home. Create a variety of dishes in one pot, from stews to preparing aromatic rice and even slow-cooking meals. I've also tried making hot sauces and pastes for things like mushrooms and cold ones, and they work great, no spills, and easy to operate and clean. makes cooking at home easy.”
8. Silicone Spatula – Daphimanroi Wajri
One half of Mumbai bakery The Flourists, Daphi is well known for her baking skills. Recently, she and her sister Daki have been presenting home-cooked Khasi cuisine at pop-ups across the city. A must-have in her kitchen is a rubber or silicone spatula. “I think it's a great, waste-free kitchen tool. However, the downside is that you can't lick the bowl after you've made the cake or cookie dough because there's nothing left to lick.” say.
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