I was talking to a potter from Azamgarh who had come to showcase his wares at Constitution Hall in Delhi, and realized that the potters also have ‘seasons’ for the kind of pots they make. During the wedding season in India they are busy making Kalash and various shapes of Handis and Sakoras (shallow bowls) being used for wedding rituals, the Matkas for holding water, pots for growing plants, Chai Kulhads and Dahi Handis are made all thorough the year at a slow rate as these have a lukewarm but assured market demand. The urban markets have now started demanding for teacups, kettles, Kadhais and casserole dishes and the potters have started experimenting with new finish, smooth glaze and decorative patterns. I am glad the earthen pots are coming back to our kitchens with a new fervor.
The
conversation with this potter from Azamgargh started when I voiced my doubt
about the shiny black colour his terra cotta teacups. I asked what glaze or paint
he uses for ‘coloring’ the teacups black and whether the color is safe for
kitchen utensils. That is when he introduced me with the technique he uses.
After the terracotta teacups are fired till they become fully baked and strong,
the potters smoke the furnace by adding dried leaves, the smoke and soot coats
the pots and gets baked once again, making the pots look sooty black. Mustrad
oil is smeared on the pots after firing and smoking, a second round of firing fixes the black
colour and become shiny. Nevertheless, the potter charmed me with his beautifully
made black teacups. He assured me that every cup of tea will taste like you are
having kulhad wali chai and you can keep washing the cup like any other ceramic
or glass cups.
Later I got
to know that Azamgarh black pottery is little known but a technique to preserve
and to be encouraged. They make beautiful decorative vases and filigree like
patterns on pots.
It feels
good to see the potters innovating with the type of utensils they make. The tea
sets, decorative platters, bowls and dishes have now become style statements
and the potters are catching up the trend slowly as they get demand of such
stylish utensils even from some fancy restaurants.
Thankfully
there are some potters who are making enough money to keep going. The Longpi
pottery from Manipur is beautiful. This black pottery is known to be made with
a mix of a black stone powder and clay, the pots are shaped and fired the same
way as terra cotta pots and is breakable too. It doesn’t mean these utensils
are delicate. One can use them over gas stoves, microwaves and conventional
ovens just like Borosilicate and Corning glass utensils, taking same
precautions to protect them. Longpi pottery is interesting in the way the
potters from Manipur have devised new shapes and sizes from this pottery.
Sweet potato hash browns in Manipu Longpi pan
They make baking trays, beautiful kettles, tea cups and beer mugs, bowls and plates, salad bowls and serving platters apart from their traditional pots and even decorate the edges or handles using cane weaving. Such beautiful and cook, bake and serve type of utensils are becoming more and more popular with urban consumers and finding a place of pride on the dining table.
Sweet potato hash browns in Manipu Longpi pan
They make baking trays, beautiful kettles, tea cups and beer mugs, bowls and plates, salad bowls and serving platters apart from their traditional pots and even decorate the edges or handles using cane weaving. Such beautiful and cook, bake and serve type of utensils are becoming more and more popular with urban consumers and finding a place of pride on the dining table.
The educated potters of Manipur have already made a place in the trendy kitchenware section and Longpi pottery is available even on some e-commerce websites. I am hopeful for the potters from other parts of the country as well, they have at least not discontinued making earthen pots.
Another
interesting place to find exquisite pottery is Gundiyali, a potters’ village in
Kutch region of Gujrat. The potters of this village have been making the same
designs of pottery since 5000 years apparently as the same designs of pots were
excavated from Hadappa and Mohenjodaro too. Interestingly the potters not only
use the spinning wheel to make perfectly shaped pots, but they also use a
technique called Ghadayi where they gently beat the half made Matka (Ghada or
round pot for water storage) from outside using a flat wooden disc with a
handle.
The potters are so adept that they make perfect round Matka using this Ghadayi technique with their hands.
I have witnessed this Ghadayi technique in Uttar Pradesh, Rajasthan and Gujrat to make large Matkas, while the smaller utensils are made on the potters’ wheel completely.
The potters are so adept that they make perfect round Matka using this Ghadayi technique with their hands.
I have witnessed this Ghadayi technique in Uttar Pradesh, Rajasthan and Gujrat to make large Matkas, while the smaller utensils are made on the potters’ wheel completely.
The potters
from some more areas of Kutch have found a way to make pots and pans suited for
modern kitchens too and they are marketing their wares almost all over
India. Mitticool website is from Kutch
potters and sells various types of kitchen and dining utensils made of Terra
cotta. Some unorganized potters from Kutch region make beautiful water bottles
with lid, water jugs, insulated casseroles and dinner sets too. Even a Tawa
(griddle) with handle and a metal base has started making waves among those who
love using Terra cotta pots. Kutch potters are also known for the beautiful
intricate painting they do on the pots, much like the Kutchi embroidery.
Baingan ka bharta and bajre ki roti with kanji pickle
Kerala is also known for the earthenware Chattis (pans) they use for cooking everyday fish and prawn curries. Kerala remains one of those places where common people did not stop cooking in earthenware pots although it became less frequent in the modern kitchens.
Thanks to
our festivals and religious rituals that have helped survive the profession of
a potter in the country. Potters all over the country make diyas for Diwali
every year and bring them to markets to sell. I remember the Kuldevta pooja in
our ancestral home where there was a mandatory practice to cook the Prasad in
earthen pots over wood fired chulhas. The village kumhar would be summoned to
make specific sizes and shapes of the pots to fill water, milk and ghee and one
kadhai in which the Prasad was deep fried in cow ghee.
I am sure other families
and communities had similar pooja rituals and the Kumhar’s art survived due to
this constant demand of earthen pots throughout the year apart from the surge
in the demand during wedding season of the calendar. Of course there was Durga
pooja, Ganesh puja and several other festivals when the Kumhars would make
idols of Gods and Goddesses for worship. Interestingly these idols would be
immersed in the nearest water bodies after the festival is over. Imagine the
fine sedimentary soil is collected from dried up ponds to make such idols which
are immersed into another water body after the worship rituals are over. We
have a theory of being born of panchtatva and getting merged with panchtatva
after death in this country and these earthen idols follow the same path. A
potter’s work is enchanting indeed.
Banarasi chooda matar served with chai : earthen pots make a difference
The new age
terra cotta pottery could help revive the potters better and bring better
profits to them. The terracotta teapots and cups that we use for our everyday
chai are a lot better than bone china and ceramic or even glass tumblers. The
sedimentary soil that is used for making terra cotta pots is a renewable
resource and making of the pots doesn’t burden the environment with toxic
chemicals and pollutants and if one is concerned about the cost of terra cotta
utensils and their longevity, they are mostly similarly priced as mid level
ceramic or glass tableware. Life span of a terra cotta tea cup or a handi can
be as good as a glass utensil, the breakage and chipping as easy as any other
breakable tableware. Just take care to buy well fired earthenware.
Terra cotta
pots are great for dum cooking technique. One can bake everything In terra
cotta trays and even curries can be cooked well. Once heated the terra cotta
pots need lesser flame heat to keep cooking. In Kerala people line the chatty
with banana leaf to slow cook food in minimal oil, in urban kitchens the terra
cotta pans can be lined with aluminum foil if required. In earlier days each
pot was filled with water for a few days so the pores are filled with some
minerals found in drinking water, then the pot is used for cooking. This way
the pots do not absorb the aroma of foods being cooked in it. Indian Daal,
Kheer, Saag etc cook really well in Handis and people use to look forward to
food cooked in them during picnics in earlier days.
To clean
the earthen pots after cooking or serving food, just rinse them with water
first and then use a hard sponge with diluted liquid detergent or soap nut
powder before rinsing them thoroughly with running water. Let them dry
completely in sun before storing them away for next use. No need to sun the
pots if they are being used every day. In modern kitchens one can heat the
cleaned pots in the oven till the water dries up.
So when you
plan to make some rustic Daal or Saag next time try and get a Handi and spend a
couple of hours cooking for the family. The Mitti ka Tawa makes the best
tasting millet Rotis you have tasted and that too in the comfort of your own
modern kitchen.
ingredients
1 kilo mixed
greens of Spinach, Mustard, Bathua (Chenopodium) and some Beet leaves etc
60 gm green
garlic leaves or chives (or use chopped garlic)
100 gm sour
curds
Salt to
taste
Finely
chopped ginger and green chillies to taste
procedure
Wash, clean
and drain all the leafy greens and chop them roughly.
Chop the
garlic greens finely.
Add all the
greens to the cooking Matka along with 500 ml water and cook covered for 10
minutes on high flame. Then lower the heat and simmer for about 40 minutes.
Whisk the
yogurt and add to the cooking saag. Now mash the cooking saag using a wooden
mathani (churner). Cook more till the saag becomes mushy but not too smooth.
Add the
minced ginger and green chillies. Mix well and cover. Switch the gas stove off
and let the pot sit for another 10 minutes before serving.
Serve hot
with miller rotis, some raw onions and some fresh white butter over the saag.
A truncated version of this article was published in Down to Earth magazine.
A truncated version of this article was published in Down to Earth magazine.
Hello Sangeeta
ReplyDeleteIts a beautiful blog you have written so intricately explaining different kinds of indian potteries and their sustainability. I also love the collection you have put . Request you to kindly share the contact details or websites where in i can but these kind of pottery items. Thank you so much
Thanks Mita. Glad you pointed out, will add the sources as soon as I get some time.
DeleteThanks again.
Hello Sangeeta. Loved this post. I have an incurable love for terracotta pots.
ReplyDeleteThank you :-)
DeleteLove the detailed info. both for the aesthetics and for environment friendly advice. Would love info on terracotta jewellery
ReplyDeleteJ
It's nice going thru the pages both for the detailed info and the aesthetic advice related to environment. Would love some info. on terracotta jewellery.
ReplyDeleteChaman Lal Joneja
Heartiest Blessings.
ReplyDelete