What traditional vessels and utensils are used in Indian cooking, and how do they reflect regional culinary practices?

Traditional Indian vessels and utensils are diverse and crucial to regional cooking practices. Tandoors, cylindrical clay ovens, are used for baking naan and roasting meats. Kalash and Matka (water vessels) are used for religious ceremonies and storing water, respectively. Kadhais (woks) and Tawas (griddles) are essential for preparing a wide range of Indian dishes, from frying to making dosas. Pressure cookers and stone grinders are also commonly used for cooking pulses and grinding spices. Each vessel and utensil reflects the specific needs and techniques of Indian cuisine, supporting a wide array of cooking methods and traditions.