Degchi

Degchi is a traditional South Asian cooking vessel used for preparing large quantities of food. In languages such as Hindi, Urdu, and Punjabi, degchi refers to a broad, deep pot with a wide mouth, typically two side handles, and a fitted lid. Historically made from brass or copper, many modern degchis are stainless steel or aluminum, and some are lined for cooking with acidic ingredients.

Degchis are designed for slow simmering and batch cooking, common in households, street kitchens, and ceremonial feasts. They are used to prepare curries, dals, biryanis, stews, and other dishes that benefit from even heat and long cooking times. A related technique, dum pukht, often uses a degchi sealed with dough or a tight lid to trap steam and infuse flavors.

Regional variants exist across the Indian subcontinent; copper and brass degchis are valued for heat conduction and traditional aesthetics, while stainless steel models are practical for everyday use. Maintenance varies by material: copper and brass require regular cleaning to maintain shine and prevent tarnish, whereas stainless variants are cleaned like other steel cookware.

Etymology traces deg to a Persian word for cauldron, with degchi forming a South Asian term for such a vessel. In culinary contexts, the degchi remains associated with communal cooking and festive meals, reflecting its role in preparing meals for large groups.

See also: Kadai, Dutch oven, Dum pukht, Cauldron.