The kitchen utensils used in the Taj Mahal during the Mughal era were a testament to the opulence and sophistication of the time. These utensils were crafted with exquisite craftsmanship and attention to detail, reflecting the rich culinary traditions of the Mughal Empire.
The Taj Mahal’s Degchi: a large copper or brass cooking pot, ideal for preparing abundant meals with efficient heat distribution.
Another essential utensil was the Handi, a round-bottomed, narrow-necked cooking vessel. The Handi was typically made of copper or clay and was used for slow-cooking dishes like biryanis and stews. Its unique shape helped in retaining the flavors and aromas of the ingredients, resulting in rich and fragrant preparations.
The Chakla-Belan, made of durable hardwood, played a crucial role in Taj Mahal’s kitchen, providing a smooth surface for dough rolling and pastry making.
Copper and brass utensils, like the Karahi and Tawa, were favored for their heat conductivity, versatility, and aesthetic charm in the Taj Mahal’s kitchen.
Apart from the traditional utensils, the Taj Mahal’s kitchen also housed an array of intricate silverware and serving dishes. Silver bowls, plates, and trays were used for presenting the food in an elegant manner, adding a touch of luxury to the dining experience.
Exquisite and functional, Taj Mahal’s kitchen utensils, like the Degchi and Chakla-Belan, contributed to the creation of culinary masterpieces.