Chef Natasha Gandhi Speaks on Heritage Cookware at P•TAL Store Launch in Hyderabad

Chef and MasterChef India Season 4 runner-up Natasha Gandhi spoke about reviving Indian culinary heritage and traditional cookware during the launch of the new P•TAL store in Hyderabad. Speaking at the event, Gandhi discussed the role of traditional utensils in modern kitchens, her content creation journey, and her focus on preserving regional home recipes.

Gandhi, who hosts social media series including Biryanis of India, Pastas from India, and Breakfasts from India, shared that her experience with traditional cookware began three years ago. While researching her biryani series, she sought a traditional P•TAL lagan to cook each regional biryani authentically. She noted that viewers reacted strongly to the vessels, which evoked memories of cookware used in their grandparents' kitchens. Over time, viewers began referring to one of her frequently used handis as the "Natasha wali handi."

Highlighting the practical aspects of traditional utensils, Gandhi emphasized craftsmanship, noting that the weight and thickness of a good lagan help distribute heat for slow, intentional cooking. She stated that heritage cookware can easily fit into contemporary lifestyles when used to prepare modern meals such as pastas, Asian dishes, baked items, and everyday dinners. She added that traditional materials like brass and copper are being adapted with contemporary design languages, with many pieces designed to work in modern equipment like OTGs.

Addressing authenticity in digital content, Gandhi stated that she only shares recipes she cooks for her own family. She mentioned that her work focuses on travelling to different communities, meeting home cooks, learning forgotten recipes, and discovering regional masala blends. According to Gandhi, her goal across her cooking series is to document regional dishes before they are forgotten, encouraging viewers to cook at home or connect with family members over ancestral recipes.

Gandhi also shared her personal non-negotiable kitchen ritual, identifying "mise en place"—having every ingredient measured, chopped, and prepared before switching on the flame—as an essential practice. When asked about forgotten regional recipes she would like to see revived in Indian households, she highlighted Ragi Mudde, noting its high calcium and fibre content and naturally gluten-free qualities as a reminder of traditional healthy eating habits.