Stirring Up Nostalgia: 5 Vintage Tools That Still Spice Up Indian Kitchens

In an age of air fryers and smart ovens, some kitchen appliances have survived the test of time—not just for sentimentality, but because they are so handy. A recent article published by The Times of India pays tribute to five timeless Indian kitchen appliances that continue to be necessary in kitchens across the country. Not only are they handy, but they are also deeply rooted in India's cuisine culture, offering a touch, smell, and environmentally friendly way of cooking.

 

1. Khal Dasta (Mortar and Pestle)

This humble stone or metal tool is a spice lover's ultimate friend. Whether you're pounding ginger, crushing garlic, or grinding whole spices, the khal dasta releases oils and aromas that electric grinders leave behind. It's also a meditative process to connect with your ingredients.

 

2. Matka (Clay Water Pot)

Before refrigerators, there was the matka. This eco-friendly clay pot chills water naturally and provides a earthy flavor. It's still a summer favorite in many Indian households and is said to be less abrasive on the throat than ice water.

 

3. Kal Chatti (Stone Pot)

Crafted from black stone, the kal chatti is a South Indian favorite. It heats up evenly and holds warmth, so it's perfect for low-simmering rasam, sambhar, and stews. Its non-reactive surface also keeps acidic ingredients like tamarind intact.

 

4. Sil Batta (Grinding Stone)

This flat stone slab and roller combo is the original food processor. Grind chutneys, masalas, and pastes with it to achieve a texture and flavor that's hard to achieve with modern appliances. It's a labor of love—and worth it.

 

5. Chirava (Coconut Scraper)

Essential to South Indian and coastal kitchens, the chirava rapidly grinds freshly grated coconut. Bolted to the floor or mounted above a counter, it shreds fine, fluffy shavings of coconut perfect for curries, chutneys, and sweets.

 

These tools are not just kitchen gadgets—they're family heirlooms that bring flavor, awareness, and heritage to each dish.

 

Sources:  The Times of India, Live Hindustan, Masala and Chai