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The Indian tava differs from the Western griddle plate (which is totally flat) inasmuch as the tava has a light curvature which is not as deep or as pronounced as the curvature of the Chinese wok. Tava cooking tends to be on the healthy side as the quantity of oil stored in the tava is restricted.

Furthermore, the masalas are always cooked in oil and not eaten raw and the masala usage is also restricted. Another point is that because of the high heat used, bacteria get killed in tava cooking and the cooking becomes hygienic.

Tava cooking originated as a method of quick cooking on the streets of Delhi and Lucknow where the ingredients were cut in advance and kept ready and the dishes were cooked in front of the customers.

Apart from cooking vegetables, the tava is also used for cooking rotis, parathas etc. A variety of regional breads like the Gujrati puda, the Rajasthani chila and the Sindhi koki are included among the recipes in this book. The recipes in this book include both traditional dishes like pav bhaji and dosa as also non-traditional dishes like sizzlers. You can use your imagination and make many other dishes on this very versatile cooking equipment.

Readers my note that most of the vegetable dishes can also be prepared in a shallow frying pans.