Before stainless steel and silicon took over, India cooked with soul. In clay pots that whispered warmth. In brass handis that remembered every masala. In iron tawas seasoned with memory.
These vessels weren’t tools. They were keepers of taste. They changed how food felt, how it smelled, how it lingered.
At Masala Code, we bring them back. Not for novelty. But because they matter. Because when you serve daal in a kansa bowl, something timeless happens. The food doesn’t just taste better — it feels rooted.
We honour what fed us. Not just the recipe. But the vessel too.
