What is a Degchi – Degchi is the most commonly used kitchen utensil in the Indian kitchens for the purpose of cooking. The bigger degchi are called Deg.
The utensil is deep and has a broad mouth, and there are a wide variety of sweet & savoury dishes cooked throughout the Indian subcontinent using the degchi. Traditionally, a degchi was made from brass, copper or clay, but now cast iron and stainless steel & aluminium are preferred.
Due to the vast differences in language and culture from region to region in the Indian subcontinent, differing names are given to the Degchi. This includes tasla, tasli, karahi, handi and ahuna.
The degchi is utilised mainly for cooking purposes, especially for slow-cooking. For example when any dish is cooked in the degchi – the lid is sealed to it, using dough so steam cannot escape, preserving the nutrients in the food.