Peedhi Brass Tawa & Ghee Pot Set

Two pieces of pure brass. One handcrafted for the flame and one for the ghee. Together, they complete the roti ritual.

The Peedhi Hand Hammered Brass Tawa is a 10-inch pure brass cooking surface, covered entirely in a dense all-over dotted hand-hammer pattern — every centimetre individually struck by an artisan in Jagadhri, Haryana. No machine pressing. No synthetic coating. No Teflon. The dotted texture holds a thin, even film of ghee across the entire surface — the brass equivalent of non-stick, achieved through metal and craft rather than chemistry. The insulated cool-touch handle — a steel rod frame with a black rubberised grip — stays safe to hold even after extended cooking sessions on a full flame. At 10 inches and 1 kg, it is the size and weight that the Indian kitchen has always relied on: heavy enough to hold heat between rotis, balanced enough to handle confidently.

The Peedhi Brass Kalash Ghee Pot is pure brass in the ancient Kalash vessel form — rounded, wide-bellied, stable. Its exterior carries a printed floral motif. The flat-rimmed lid fits flush and keeps the ghee clean between uses. The matching brass spoon is sized for this pot — the right depth for scooping, the right pour for drizzling. At 400 ml, it holds enough ghee for a full week of daily roti-making for a family of four.

Both pieces are made from pure brass. Both are handcrafted in Jagadhri, Haryana. Both are free of any coating, lining, or synthetic treatment. The Tawa goes on the flame. The Ghee Pot sits beside it. The roti comes off the tawa, onto the plate, and the ghee follows from the pot — warm, pure, exactly as much as you want. That is the complete ritual. That is this set.

Individual Product Specifications

Brass Tawa

Place the tawa on a medium gas flame and allow it to heat for 60–90 seconds before cooking. Roll your roti to your preferred thickness and place it directly on the brass surface. The hammered texture holds a thin layer of ghee or oil evenly, preventing the paratha from sticking. Cook each side until golden spots appear. The insulated handle stays cool throughout — no cloth or mitt required. For phulkas, transfer directly to the open flame after the first side is cooked, as you normally would. Wipe the tawa clean between rotis with a folded damp cloth if needed.

Kalash Ghee Pot

Fill the Ghee Pot with room-temperature or slightly warm ghee — do not pour very hot ghee directly from the stove into the pot, as rapid temperature change can cause surface stress on the brass. Place the lid on top to protect the ghee from dust and air. Use the brass spoon to scoop and pour ghee — the spoon is sized for controlled portions. Between refills, rinse the interior with warm water, wipe dry thoroughly with a soft cloth, and allow to air-dry fully before adding fresh ghee. The pot and spoon can also be used for serving honey, clarified butter, dry spices like jeera or ajwain, sugar, or rock salt.

1 × Peedhi Hand Hammered Brass Tawa — 10", with insulated cool-touch handle; 1 × Peedhi Brass Kalash Ghee Pot — 4", 400 ml; 1 × Flat-rimmed brass lid with central brass knob (for Ghee Pot); 1 × Matching brass serving spoon (for Ghee Pot)

Brass Tawa — Daily Care

Do:
✓ Wash with mild soap and a soft sponge while still warm — food releases more easily at this stage.
✓ Rinse thoroughly. Dry immediately with a soft cloth — never leave water standing on brass.
✓ Apply a very thin wipe of ghee or oil before storing — protects the surface between uses.

Don't:
✗ Never use steel wool, abrasive scrubbers, or chemical cleaners
✗ Do not leave wet — tarnish forms quickly on damp brass
✗ Do not use on induction cooktops

Brass Tawa — Weekly Polish
✓ Mix imli (tamarind) paste + rock salt into a soft paste. Apply over the cooking surface.
✓ Leave 3–4 minutes. Rub gently in circular motions. Rinse and dry immediately.
✓ Alternatively: rub half a lemon dipped in salt across the surface for 3 minutes, rinse, dry.

Kalash Ghee Pot — Daily Care

Do:
✓ Wipe the inside with a dry cloth each time you refill — prevents old ghee residue build-up.
✓ Wash with warm water and mild soap using a soft cloth. Rinse. Dry completely before refilling.
✓ Always use a clean, salt-free spoon to serve ghee — salt + brass + fat causes the green reaction.

Don't:
✗ Do not store salty or acidic ingredients in the pot
✗ If ghee turns green: discard, wash thoroughly, dry completely, refill with fresh ghee
✗ Do not dishwasher either piece

Kalash Ghee Pot — Weekly Polish
✓ Apply imli + rock salt paste on the exterior. Work gently along engraved floral grooves with a soft toothbrush.
✓ Leave 3 minutes. Rub in small circles. Rinse well. Dry immediately.

Both pieces in this set were made in Jagadhri, Haryana — India's brass capital, where the craft of shaping, hammering, and finishing metal has been passed down through families for over centuries.
The Tawa's all-over dotted pattern is not machine-pressed. Each dot is an individual hammer strike — delivered by the artisan using a Jogni hammer, with angle, pressure, and spacing built through years of practice. To cover a 10-inch cooking surface uniformly from centre to rim requires hundreds of individual strikes at consistent spacing. No two Peedhi tawas are identical.
The Ghee Pot is formed in the traditional Kalash shape — a rounded vessel form that requires consistent curves all the way around for the lid to sit flush. The floral motif is printed after the pot is polished.

• Induction cooktops without adapter
• Storing acidic foods overnight
• Dishwasher use
• Direct flame for the Ghee Pot (serving vessel only)