handi

Handi is a traditional cooking vessel and style of cooking common in the Indian subcontinent. The term is used for both the pot and the dishes prepared in it, and it appears in Hindi and Urdu as haandi/handi. A handi typically refers to a deep, lidded vessel made from clay or metal, with a wide mouth and a relatively compact base.

Materials and design: Handis are frequently made from earthenware clay, which is porous and can influence heat and flavor during slow cooking. Metal variants—such as stainless steel, copper, brass, or aluminum—are common for durability and ease of maintenance. The pot’s shape, often a rounded body with a broad opening, is conducive to even heat distribution and to sealing in aromas when the lid is used.

Culinary use and techniques: The handi is closely associated with slow, layered cooking, sometimes using a dum (dum) technique that seals the pot to trap steam and intensify flavors. Dishes prepared in a handi include curries, stews, dals, and various meat preparations, as well as biryanis that are finished or served in a handi. Common examples include handi gosht (meat curry), handi chicken, and handi-style biryani, all prepared and presented in the vessel to emphasize tradition and aroma.

Cultural context: The handi is widely used in North Indian, Punjabi, Pakistani, and Bangladeshi cuisines, appearing in home kitchens, street food, and regional restaurants. Its use underscores a preference for slow, flavorful cooking and for serving food directly from the cooking vessel, a practice that also highlights regional culinary identities. Care and maintenance vary by material, with clay handis often requiring seasoning and gradual heating, while metal handis emphasize corrosion resistance and cleaning.