Tawas are special pans typically made of cast iron or stainless steel that are used to cook Indian food (and other cuisines) in a specific way.
Domed disc of bread cooking on a tawa over a hot blue flame.
One side is concave and is used much like a wok to cook vegetables and protein over a hot flame. The other side is flat, which is perfect for getting rotis and parathas fluffy yet crisp around the edges.
Tawas are called by different names depending on the region or language, but you can’t miss their distinctively wide disc shape. Along the bustling streets of cities like Delhi, you’ll find vendors who use large tawas to prepare street food, while smaller versions of the pan are staples in people’s homes.
Surbhi designed a feast around this special Indian kitchen essential with Sookhi Urad Dal Fry, Tawa Masala Arbi and Tawa Fish Fry. These dishes sing with flavor and sizzle with heat thanks to the tawa.
