Hammered brass Mughlai handi with two swinging ring handles and a flat overhanging lid - Peetal Parampara

Brass Cookware

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13 pieces

Shop by metal

Brass | पीतल
Antique brass Ganesh murti with coloured stone on the ears, trunk and body and an Om on the raised palm - Peetal Parampara

Brassपीतल

Kansa (Bronze) | कांसा
Engraved kansa thali set of five with a floral band on the wall, two katoris, a shallow bowl and a glass - Peetal Parampara

Kansa (Bronze)कांसा

Copper | ताँबा
Hammered copper water dispenser with a stepped domed lid, turned knob and a curved tap low on the belly - Peetal Parampara

Copperताँबा

Handmade in India

Every piece finished by hand

Solid metal

No plating, nothing to chip

Weighed and listed

In grams, on almost every page

Tin lining stated

Where a vessel is lined, we say so

Brass pots and pans for the stove. Kadhai, patila, saucepans, tope and handi. Brass conducts heat quickly and holds it, which is why these shapes have survived in an Indian kitchen alongside steel.

The important line on each page is the lining. A brass cooking vessel is given a coat of tin, called kalai, laid over the inside by hand, and food is cooked on the tin rather than on the brass. It wears through after twelve to fifteen months of regular cooking and is redone by a local kalaiwala, usually the same day. Where a vessel is lined the page says so; where it is bare brass the page says that instead.

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