History of Using Clay Pots for Cooking in India
India has been a land of rich craftsmanship heritage and has mastered the making and using of earthenware.
Clay pots have been an inevitable part of the Indian kitchens for centuries until the factory-made cookwares stormed the market. But, even now clay pots are used in some kitchens and traditional hotels that appreciate the first-quality flavours. Besides, clay pots were also used as refrigerators.
Origin of Indian Clay Pottery
A solid of Indian clay pottery (or terracotta pottery) can be traced back to the foremost urban flourish, the Indus Valley Civilisation which lasted from 3300 to 1700 BCE. Archaeologists excavated a lot of artefacts, cookware, storage vessels, and intricately designed deities from the remains of Indus Valley, Mohenjodaro and Harappa settlements. While we got evident proof of clay artefacts from the Indus Valley Civilisation, scholars reckon that Indian earthenware belongs to the early neolithic period. The process involved making the pots in the potter’s wheel and then drying the wares in the sun. This was later replaced by kilns (fireplace).
Clay Pots in Hindu Mythology
The Hindu mythological legend, Mahabharata also has some interesting stories from its side. Krishna gave a special clay pot called ‘Akshaya Patra’ to Draupadi when she was exiled. The word Akshaya means never diminishing; the pot is special because it never exhausted until Draupadi had her share of food. The phrase is now coined for several mid meal schemes, schools and temples that pacify hunger of their own patrons. Another interesting anecdote is that Gandhari’s sons, the 100 Kauravas, were born in clay pots.
The evolution of Indian pottery during Mughal Dynasty
As one civilization trumbles, a new one is formed. After the Indus Valley, came the Aryan Civilization. This led to the formation of the famous Mauryan Dynasty. There were many artefacts and vessels that were discovered from this period which lasted from 322–185 BCE, spanning for about 150 years.
Though a short lived one, the dynasty encompassed the entire Indian subcontinent. It was centered at Patliputra (now Patna). It was around this time, when trade with the Greeks led to a freshness in the making process of clay pottery. The people in the Mauryan period used pottery to cook rice and maize in winter; while in summer they cooked wheat and barley. Along with the staple ingredients, lentils and spices were also mixed in the pot for making curries. During feasts the cooks used large mud pots for cooking meat.
After the Mauryan dynasty, came the Mughal dynasty which ruled for more than two centuries. It was only around this time, metal ware made up of copper and bronze became quite famous. Yet people used it for cooking daily meals, storing water, and grains. Mughals’ pleasure stint with food made way for many delicious and creamy dishes like biryani, Murgh Musallam ( chicken and boiled eggs marinated in spice bed), Navratan Korma, Panchtantra dal, etc. Most of the dishes were slow-cooked in pots to ensure that the sundry of spices were infused and food was cooked even.
Historical expositions also reveal the use of earth ovens during war times. Basically, pits were dug out and heated to very high temperatures. Then the earthen pots which contained cooked rice, spices, meats were put in the pits and covered. This was later served to the warriors.
History from the South
The South side of India always remained quite a separate Kingdom. But mud pots were of great significance even down south (Kerala and Tamilnadu) which was ruled by the Cholas, the Cheras and the Pandyas. Accounts from Sangam literature reveal that the Pongal or Ugadi Harvest Festival was a 2000 year old dravidian festival. During this occasion, pongal (rice with jaggery) was cooked in pots.
Besides, anecdotes had it that dishes like mutton chukka were the best if made in pots. The kings served these along with slowly cooked mapillai samba rice for guests. Similarly, the folks of Andhra Pradesh also have a rich tradition of cooking in pots. The world famous ‘Hyderabadi dum Biryani’, a dish brought to the locales by the Nizam of Hyderabad, was also traditionally cooked in heavy bottom earthen pots.
Benefits of Cooking in Pots
- Pots have the ability to circulate steam throughout cooking. This will help in more even cooking of food.
- Since clay is porous in nature it will retain the moisture. Thus, you get aromatic food.
- All the nutrients and aroma in the ingredients will be retained. This makes the food flavoursome and healthy.
- Alkaline nature of clay pots will help in neutralising acidity. Besides, it retains oil well. So, no need for excess oil or fat.
Clay pots and earthenware are the best when it comes to cooking. Unfortunately in this fast moving world, many don’t have time to reminisce about their past. But, now you know the amazing benefits of cooking in pots! So, do buy and cook in them to relinquish old earthen memories.
______________________________________________________