Kullalle

Kullalle is a term often used in some South Asian languages, particularly Punjabi, to refer to a type of traditional clay oven. These ovens are typically dome-shaped and constructed from clay and mud, often reinforced with straw or other natural fibers. They are traditionally used for baking bread, such as naan and roti, and for cooking various dishes.

The construction of a kullalle involves digging a pit or building a base, then shaping the clay into a hollow dome with an opening at the front for inserting fuel and food. The inside of the oven is heated by burning wood or charcoal. Once the clay reaches a high temperature, the embers are removed, and the bread or food is placed directly onto the hot inner surface or suspended within the oven.

Kullalle are known for their ability to retain heat efficiently, which allows for quick cooking and imparts a unique smoky flavor to the food. They are commonly found in rural households and in many street food stalls and small eateries across regions where they are prevalent. The use of a kullalle is deeply ingrained in the culinary traditions of these areas, representing a time-tested method of cooking that is both economical and effective. While modern ovens have become more widespread, the kullalle remains a significant part of cultural heritage and continues to be utilized for its distinct cooking properties.