The use of various kitchenware in Indian kitchens depends on what needs to be cooked. It may be very vital to understand that it’s no longer only about what do we devour instead of how and in which exactly the meals are cooked!!

‘Rasam’ that’s specific to south Indian delicacies acquires a unique smell and taste when prepared in an eeya sombu, a tin vessel. Remember the times whilst rasam used to flavor out of this international? When you shut your eyes can you continue to sense the splendid aroma of rasam cooked by your mother? A mystery component is the cookware itself, tin utensils(eeya chombu) Our ancestors used this cookware for making a variety of rasam, to set curd, and to store leftover food to guard it against spoiling. It also can be used to set thick curd. Some different extended uses of eeya chombu consist of making kheer (Payasam) or boiling milk.
Tin Vessels have been around for centuries, but again there are valid reasons behind the use of tin vessels in our culture. Tin has the ability to improve taste, bad breath, gingivitis, plaque, and immunity.

It is used in forbidding diabetes and develops virility and strength. Browse through the lovely collection of tin cookware for the kitchen of Ecohindu and get them delivered at your doorsteps!