Mitti Ka Bartan (Clay Pot)
大地の呼吸が料理に宿る！スパイスの角を極限まで丸める神聖な壺
Description
Pots/vessels made of unglazed terracotta clay. From simmering curries to fermenting yogurt, micro-pores breathe, granting an 'earthy aroma' to dishes.
Classification: For Maniacs,Clay Pot,Nature's Aroma
Shops selling Mitti Ka Bartan (Clay Pot)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Terracotta(Unglazed clay)
Instructions
- Soak new Mitti Ka Bartan (clay pot) in water overnight to let clay absorb moisture preventing cracks before use.
- When making fish curries/meat stews, place this clay pot on very low heat, slow-simmering spices/ingredients.
- Excess moisture evaporates through unglazed pores, transferring clay minerals/aroma to curry, completing the 'rounded, ultimate earthy-smelling richness' absolutely unattainable with metal pots.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese donabe (unglazed clay pot) (glazed so earthy aroma doesn't transfer, but as heat-retention sub)
Pairing
Bengali Fish Curry, Mutton Handi, Mishti Doi (Sweet yogurt)
Trivia
[Hardcore] 'Mitti' means soil, 'Bartan' means vessel. Even today when metal is cheap, hardcore restaurants and Bengal homes deem 'fish curry made in clay pots' the supreme peak. Also, Bengal's famous sweet fermented yogurt (Mishti Doi) absolutely never reaches authentic taste unless fermented while evaporating moisture in this unglazed pot.
Eating tips & etiquette
[Unique Usage] After chugging piping hot Chai served in this unglazed vessel (Kulhad) on the street, smash the vessel on the ground to break it, returning it directly to the soil—enjoying the ultimate eco-style!
Allergen
None