The handi with its narrow mouth, deep and bulbous body and thick bottom is used for everything from boiling water to cooking curries and biryani. The handi however is best used for slow (dum) cooking over low heat, producing soft, succulent meats, thick, creamy dal and aromatic biryani, with all their exotic flavours sealed in its depth.
One of the most delightful culinary experiences is to inhale the perfumed vapours released from the contents of a freshly opened sealed handi. The earthenware handi has a special place in traditional kitchens. The flavours of damp earth that leach into the food give it a rustic touch that is hard to replicate.