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Cooking in unglazed clay pots is an ancient practice still alive in rural India and fine-dining heritage restaurants. Clay is porous, allowing heat and moisture to circulate evenly. This slow-cooking process retains the natural nutrients of the food and neutralizes its acidity. The Iron Wok (Kadhai) and Cast Iron Griddles (Tawa)

. Ayurveda teaches that the fingers represent the five elements (earth, water, fire, air, ether), and touching food stimulates digestion and makes the eater more mindful of textures. Mindful Timing : Meals are often structured to start with pungent/spicy flavors to ignite digestive juices and end with to provide comfort and slow down digestion. Core Traditional Cooking Techniques Www Desi Aunty Boobs Zip