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Brass Copper Bronze Mumbai, since 1963

HASTIMAL VALCHAND

Kitchen utensils list for restaurants, caterers and homes

Written by Hastimal Valchand LLP from the sources listed below, every claim checked against its source · Updated

The short answer

Most kitchens start with the same core: topes (patilas) for milk, rice and dal, a kadhai for frying, a tawa for rotis and a parat for atta. Restaurants and caterers add degs and handis for cooking in quantity, and thalis, katoris, glasses and serving spoons for the table. Cooking vessels in brass or copper must be tinned (kalai) inside.

Build your kitchen list

What kind of kitchen?

A kitchen that cooks every day, and a dining room that serves on metal. Tick what you need.

Tick at least one line to send the list.

Your ticks stay in this browser. WhatsApp opens with the list written out; add sizes and quantities, or the product codes from each page, before you send.

From the catalogue

The whole catalogue

01The cooking core

  • Topes (patilas): milk, rice, dal and gravies. Kitchens buy them as a run of graded sizes.
  • Kadhai: frying, sweets and gravies.
  • Tawa: rotis, parathas and dosas.
  • Parat: kneading atta, and preparing food in quantity.

02Cooking in quantity

  • Degs and degchis: biryani, haleem and rice for a crowd.
  • Handis: dum cooking with a dough-sealed lid; small handis also carry food to the table.
  • Langdis: wide, flat-based cooking pots beside the topes.
  • Serving spoons and ladles: long handles for deep vessels and buffets.

03The table

  • Thalis with katoris (watis) for thali meals.
  • Glasses and jugs for water service.
  • Dongas and serving bowls for dishes at the table.
  • Coffee filters and davaras where filter coffee is served.

04Which metal where

Tinned brass or copper for cooking vessels: copper heats most evenly, brass is heavier and costs less by weight. Kansa or brass for the table; copper for drinking water. Stainless steel suits canteens that wash in a dishwasher.

Brass and copper do not work on induction, and none of the three belongs in a dishwasher.

05Ordering the list

Each utensil page lists every size with its own code. Send the codes with a quantity for each, and ask for the weight of each size and whether cooking vessels come tinned. We reply with one quotation for the whole list.

Questions buyers ask

What utensils does a restaurant kitchen need?

Start with topes in graded sizes, kadhais, tawas and parats; add degs and handis for cooking in quantity, then thalis, katoris, glasses, jugs and serving spoons for the dining room.

Which metal is best for a commercial kitchen?

Tinned brass or copper for cooking vessels, kansa or brass for the table, and stainless steel where a dishwasher does the washing.

Can I order every size from one supplier?

Yes. Every size has its own code; send the codes and quantities together and the quotation comes back line by line.

Sources

  1. FSSAI, Food Safety and Standards (Packaging) Regulations, 2018: compendium (2022)
  2. Engineering ToolBox, thermal conductivity of metals (copper, yellow brass, 75/25 bronze)
  3. Wikipedia, Induction cooking (why copper does not heat on induction)
  4. worldstainless (ISSF), Stainless steel standards: at least 10.5% chromium

General information for buyers, written by HV from the sources above; not medical or legal advice. For a specific product, send us its code with your question.

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