Handi

A rounded, narrow-necked pot, traditionally clay but also made in metal, used for slow-cooking curries and biryanis — the narrow neck helps retain moisture and aroma during long, gentle cooking.

Material & Construction

Traditionally unglazed clay; brass, copper, and stainless steel versions are also common, particularly for serving.

Traditional Uses

Slow-cooking curries, dals, and biryani, particularly dishes benefiting from the moisture retention the narrow-necked shape provides.

Modern Availability / Equivalents

Widely available through South Asian kitchenware suppliers in both clay and metal versions; a Dutch oven or other heavy lidded pot can substitute, though without the specific narrow-neck moisture retention.

Care & Maintenance

Clay versions require seasoning before first use and gentle heat to avoid cracking; metal versions follow standard care for their specific material.