Tava
Tava is a flat or slightly concave disc-shaped frying pan (or griddle) originating from the Indian subcontinent. It is used in Indian cuisine, Pakistani cuisine, and Bangladeshi cuisine to prepare flatbreads such as roti and paratha, as well as for shallow frying.
History[edit | edit source]
The tava has been in use in the Indian subcontinent since ancient times. It is believed to have evolved from the basic stone slabs used for cooking. The tava is traditionally made of cast iron, but modern versions may be made from aluminium or Teflon-coated steel.
Usage[edit | edit source]
The tava is used for cooking a wide variety of flatbreads, including roti, paratha, naan, and dosa. It is also used for shallow frying dishes like pav bhaji, chaat, and tawa pulao. The tava is heated over a flame, and a small amount of oil or ghee is used to cook the food. The flat surface of the tava allows for even heat distribution, ensuring that the food is cooked uniformly.
Variations[edit | edit source]
There are several variations of the tava used in different regions of the Indian subcontinent. The Sindhi tava, for example, is large and concave, and is used to make a type of bread called koki. In South India, a smaller, more rounded version of the tava is used to make dosas.
See also[edit | edit source]
| This article is part of the series on |
| Indian cuisine |
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Pakistani cuisine پاکستانی پکوان |
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