The speciality products that few manufacturers make
Most of our range is cookware anyone could buy somewhere. Four items are not, and they are the ones we are asked about most.
Patilas and kadais are made by many people. The interesting part of our catalogue is the group of vessels that exist for one specific job, are awkward to manufacture, and sell in smaller numbers than the general-purpose lines.
Those are the ones worth explaining.
The parantha tawa, in 10 mm with a ribbed underside
Most tawas are flat plate. The parantha tawa is 10 mm — nearly twice the gauge of our standard 6 mm tawa — with a spiral rib machined into the underside.
Two reasons. The 10 mm gives a reservoir of heat deep enough that stuffed dough landing every thirty seconds does not pull the surface temperature down. The spiral rib increases the area meeting the flame and spreads the input, so the centre does not run away from the edge.
Machining a spiral into 10 mm plate across a full size range is not a trivial operation, and it is why most manufacturers make a flat tawa and leave it there.
The milk kadai, in 6 mm only
The milk kadai is offered in thirteen sizes from 24 to 48, and every one of them is 6 mm. There is no lighter option, and that is a deliberate refusal.
Milk scorches at the metal surface, not in the body of the liquid. Below 6 mm the hot spot over the burner is enough to catch milk solids before the bulk has reduced. We could sell a 3 mm version more cheaply and it would fail at the job.
The jalebi kadai, wide and only 3 inches deep
The jalebi kadai inverts everything a deep-frying vessel normally does. Five sizes from 16 to 24, diameters matching the size number, and a depth of only 3 to 3.25 inches.
Jalebi is piped in a spiral and needs surface area, not volume. A deep kadai gives you the wrong shape of oil — too much depth, not enough surface, and the coils tangle. Shallow and wide is the correct geometry, and 3 mm is enough gauge because oil volume is small and turnover is fast.
Cook & carry, 25 to 100 litres
The cook & carry range solves a logistics problem rather than a cooking one: caterers cook in one vessel and transport in another, losing heat and time at every transfer.
These are jointless deep-drawn bodies with close-fitting lids and welded side handles, built to be cooked in, closed, carried and served from. The jointless construction matters more here than anywhere in the range, because these vessels are lifted and moved while full.
Why we bother
None of these sell in the volumes a general-purpose kadai does. They exist because a specific kitchen has a specific problem that a general-purpose vessel handles badly.
That is also why they are the products people ring up about — usually having tried to do the job with something else first.
Specifying cookware for your kitchen?
Every product on this site publishes its full size chart — gauge, dimensions and weight for every size. If you would rather just describe the job, we will tell you what to order.
