Give it time
Good seasoning, steady heat and patient cooking make a difference.
Cook, share, remember
Familiar recipes.
Familiar recipes.
Thoughtfully cooked.
Simple Indian kitchen inspiration, paired with cookware that helps every dish develop its own texture, aroma and character.
Open the recipe notebook
From the
MudNPot kitchen
MudNPot kitchen
Know your heat
Preheat gradually and let heavy cookware hold an even temperature.
Cook by feel
Recipes are a guide; your senses make the meal your own.
Recipe notebook
Four classics to begin with.
Everyday recipes chosen to show how the right cookware can support browning, even heating and a satisfying finish.
01
Breakfast · Dosa tawa
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Crisp cast iron dosa
A well-heated, lightly seasoned tawa helps dosa spread thinly and develop crisp, golden edges.
Cooking notes
- Bring fermented dosa batter to pouring consistency.
- Preheat the tawa gradually, then wipe with a thin film of oil.
- Spread batter from the centre in a quick outward spiral.
- Drizzle oil around the edge and cook until deeply golden.
02
Snack · Paniyaram pan
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Golden kuzhi paniyaram
Crisp outside and soft within, paniyaram is an ideal way to turn leftover idli or dosa batter into a snack.
Cooking notes
- Temper mustard, curry leaves, onion and green chilli.
- Fold the tempering into fermented batter and season.
- Warm each cavity with a few drops of oil.
- Fill three-quarters, turn when set and cook until golden.
03
Breakfast · Appam pan
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Lacy-edged appam
The curved pan helps create a soft centre surrounded by a delicate, lacy edge when the batter is swirled well.
Cooking notes
- Use well-fermented appam batter at a flowing consistency.
- Warm the pan and lightly grease only if required.
- Pour in the centre, lift the pan and swirl once.
- Cover and cook until the centre is set and edges are crisp.
04
Main course · Cast iron kadai
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Everyday kadai vegetables
High sides and steady heat make a kadai useful for searing vegetables before bringing them together with spices and a rich masala.
Cooking notes
- Cut vegetables evenly and prepare the masala before heating.
- Sear vegetables in batches so they colour without steaming.
- Cook onion, tomato and spices until the oil begins to separate.
- Return vegetables, toss briefly and finish with fresh coriander.
Before you begin
Read the full care guide
A well-cared-for pan becomes a better cooking companion.
Warm gradually. Heavy cookware responds best when the heat rises steadily.
Use enough fat. A light coating supports seasoning and easier release.
Dry completely. After washing, warm briefly and wipe with a trace of oil.
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