All Our Kitchen Tools!

This is the stainless steel kadai you see in a lot of our earlier videos. It is large, thick-bottomed, and comes with a lid! We've used it extensively on an induction cooktop as well as a gas stove. It is hardy and of excellent quality, thick enough to retain heat and prevent food from sticking, and large enough to hold pulao or mutton for, say, 6–8 people. Even though on a day-to-day basis we use our round-bottomed aluminium kadais, this stainless steel kadai is definitely what we reach out for when we need a large pan with a tight-fitting lid.

A 10-inch (26 cm) glass lid from Hawkins to cover your kadai with. One of the questions we get asked most frequently is why our food doesn’t stick to our pan in spite of not using non-stick cookware. That is because we cook most things on low to medium flame with a lid on. This is a good habit to inculcate, as it is not only more energy-efficient than cooking open-pot on a high flame, but also lets you cook using less oil.

We love this non-stick appam chatti, to make appams (of course), but also to make patishapta! IMPORTANT NOTE: this is a very small kadai, specifically used for making appams, patishapta or other crepes. It's not meant for cooking.

We don't normally buy things in sets, but this is an exception. These sleek red silicone spatulas are made of a single mould, and hence very durable. We've had spatulas before where either the top or the handle has come off while washing, but not this. You will end up using the tiny-most one (barely large than a spoon) more often than you think!

This is seriously the longest-lasting balloon whisk we've had. We love OXO Good Grips products. The handle is very comfortable to work with, and the wires themselves are slightly flexible so that you can whisk with less effort.

Sturdy 12-inch multi-purpose tongs!

If you're using a round-bottomed kadai, a metallic khunti is a must! It works in tandem with the shape the kadai to allow you to scrape the pan thoroughly, making the frying and braising process a lot more convenient!

Our neem wood spatula for non-stick surfaces!

This 10-inch heavy-base steel frying pan is good to have for occasions when cast iron can't be used. This one's induction-friendly too!

This 10-inch flat iron tawa from Prestige is perfect for rotis and porotas.

This is our light-weight, thin-base carbon-steel pan that we use for dishes which require fast-paced cooking and stir-frying. Great for eggs and omelettes too!

This is another of our prized possessions, a double-sided griddle, with one flat and one ribbed side, ideal for grilling and searing. It is 20 inches in length, so check to see of it will fit across two burners of your stovetop!

The most used appliance in our kitchen (more than even the microwave). We love the blue LEDs which light up when the kettle it on!

This is a great-quality saucepan with a sturdy handle and snug-fitting lid. We use it almost daily for boiling eggs, making tea, cooking rice in small quantities and a myriad other tasks.

The bottom tier is great for a large quantity of rice or stock. The upper, steamer attachment can be used for momos, paturis, bhaapes, and so on.

The most used appliance in our kitchen (more than even the microwave). We love the blue LEDs which light up when the kettle it on!

The bottom tier is great for a large quantity of rice or stock. The upper, steamer attachment can be used for momos, paturis, bhaapes, and so on.

Hawkins' Futura model (without whistle) is super energy-efficient once you learn how to use it properly. This 2 L pressure cooker is perfect for dal, chicken or mutton (up to 1 kg) for 1–2 people.

Hawkins' Futura model (without whistle) is super energy-efficient once you learn how to use it properly. This 5.5 L pressure cooker is perfect for cooking up to 2 kg of mutton for parties.

This aluminium pressure cooker with a regular whistle mechanism is another great option. But do bear in mind that this model, unlike the others listed here, can't be used with induction cooktops.

If you have a good chef’s knife and want to get a second knife, we recommend this 3-inch small, sharp paring knife (not to be confused with the 7-inch chef's knife seen in most of our videos), which can be used for peeling or cutting small things, or destringing vegetables such as shojne, sheem, or pui shaak.

If you are in the market for a good quality knife, this molybdenum knife from Misono is a great choice.

Another great knife that we can recommend if you are a seasoned cook used to wielding heavier knives is this classic chef's knife from Wusthof.

A sharp peeler is another great investment. You just need to be careful to avoid the light, flimsy ones, the blades of which go dull after a few uses. This OXO Good Grips peeler has a non-slip, comfortable handle that gives a good grip (hah!) while peeling.

Many people prefer a Y-peeler over straight swivel peeler, especially when it comes to peeling larger vegetables with harder skins, such as squash or pumpkin. No matter what you buy, look for a well-made, good-quality peeler, which not only has sharp blades, but also a firm handle that will not break off or become rickety after a few uses.

We've had this heavy-duty stainless steel lemon squeezer with attractive bright-red rubber grips on the handle for ages! It squeezes lemons and limes alright, but it is also large enough to hold halved or quartered oranges!

This is a fantastic grater that we have had for many years, and still remains sharp. The common theme here with nearly all chopping tools is that once you save up and make the investment, they last for ages.

It is quite possible to slice uniformly with a sharp knife or bnoti, but a slicer makes the job much easier and quicker. It is great for making beguni or jhuri alu bhaja.

We keep this pair of spring-loaded poultry shears around to break down a whole chicken, cut off the harder fins and tails off fish, and so on.

This is a truly multi-purpose tool. We use it most often for transferring chopped veggies, cutting dough, or even clearing up the chopping board of scraps after use!

This is the grinder my mother currently uses, and has been for the past 11 years! It is fast and sturdy, and its beautiful steel body looks very good on the counter.

This was the first grinder we purchased when living out of home for the first time. It is slightly less expensive than Preethi's steel model, but it is just as high-powered and sturdy.

This is a great addition to your kitchen appliance set if you are in the market for a wet grinder. It can handle the fine grinding of large quantities of dosa and idly batters. We use it particularly during Sankranti to make the shora pithe batter.

This is a small coffee grinder, which we use for dry spices such as homemade bhaja moshla, gorom moshla, and so on.

Our hamal-dista (mortar-pestle) is from IKEA. It is perfect for coarsely grinding small quantities of whole spices like kaalo jeere, radhuni, pepper, or making smooth pastes of green chillies, ginger and garlic. We use it all the time in our kitchen mostly because it is quick to use, and easy to clean. There are two important things you must look for when buying a mortar and pestle. One, it should be solid and heavy, and two, it should have a rough rather than smooth or polished finish.‍

This isn't as fast as our My Weigh scale, but we've used it in the past. It looks very good out on the counter!

Love this set of steel measuring spoons.

We don't use measuring cups that often, but for cups and spoons we are partial to steel instead of plastic because they are more durable and easy to wash out an oily ingredient!

This measuring jug is handy not only for quickly measuring liquids, but because it has a handle and a spout, it makes pouring liquids easier. We prefer one that is microwave safe so that you can heat the liquid in the same jug after you measure it.‍

Baking tins are very easily available online as well as in local markets. A round baking tin is very versatile. If you need to choose one tin to buy, get a round tin. We also like to keep at least two pans. That way if we want to make a tiered cake, we can bake two cakes simultaneously (if they both fit in your oven at the same time, of course), rather than having to bake in batches.

We love this non-stick loaf tin! You will have seen this in our Christmas cake, and orange-pistachio cake videos, but we also use it quite frequently to bake breads and meatloaves. Its dimensions are 10 x 5 x 3 inches, and will roughly give u=you a 1.5-pound cake.

You will have seen this removable-base 9.5-inch tart tin in our lemon tart video, and we absolutely love it! You needn't buy this brand necessarily; there are several other metallic ones available in the market. We've just linked the one we have.

This is a great-quality dark chocolate for a reasonable price. We use it for baking (mousse, ganache, etc.), and it's good for eating too!

This is the cocoa powder we use.

We love our South Indian coffee filter. It consists of an upper, perforated chamber that holds ground coffee beans, and a lower collection chamber that collects the decoction. If you want to understand how to use it properly, check out our filter coffee video.

Love our Bialetti moka pot for some stovetop 'expresso'! This one yields two shots.

This clear tea pot comes with an infuser. It has capacity for 500 ml liquid: that's two cups!