8 kitchen gadgets that will upgrade your cooking in 2023

The founder and chef behind Mumbai’s Sequel and Noon is known for an approach to cooking that emphasizes carefully-sourced ingredients and fermented foods. At home, where jars of preserves, achars (pickles) and more are the norm, Choudhary prizes her recently acquired all-in-one kitchen appliance: “I absolutely love the functionality of the Thermomix. It’s so easy to make everything from soups to risottos, or steam vegetables etc., especially when you are in a hurry and have to do multiple things at once. You can simultaneously carry out multiple functions—steaming, blending, milling, precise heating, kneading, chopping, and so on.” Her son, Agastya had just turned six months when she got the appliance and the pandemic had just hit. She says, “I was honestly overwhelmed with everything. The Thermomix was a life saver and made cooking so easy and convenient.”

4. Mortar and Pestle – Avinash Martins

Having travelled the world as part of the Merchant Navy before becoming a cook, Avinash Martins has been cooking for himself for years. In Goa, he now runs Cavatina, which reimagines Indian Goan cuisine. “A mortar and pestle is something that is very handy to me.” he says, since it can be used for grinding, pounding, infusing, and more. So much so, that Martins has three different types—in ceramic, stone and wood—each of which is used for specific dishes. He elaborates, that the mortar and pestle is used as a centrepiece on each of his restaurant’s dining tables, to indicate the ingredient-driven ethos. Specifically, he suggests using it for chutneys, to extract flavours from ginger or lemongrass and even to infuse oils with spices. 

5. Wet Grinder – Shriya Shetty

Shriya Shetty is known for her incredible ghee roasts, her private dining gigs for celebrities such as Anil Kapoor, and Buco, her bakery in Mangalore. At home though, she says, “Everyone should have a wet grinder.” She makes the case for a compact, electrical wet grinder that can be used across cuisines. While it is ideal for dosa batters and South Indian cooking, she adds that it’s also great for everything from nut butters to, “the smoothest, silkiest curries at home” . She adds that chefs in commercial kitchens have a lot more options but at home, the grinder is a staple, because, “it does not heat up the product, which actually retains most of the flavour.” 

6. Instant Pot – Aysha Tanya

The co-founder of the online culinary publication Goya Journal swears by her Instant Pot. She says, “I use it pretty much every day. I love it because it’s so versatile and has so many functions.” Since it sits off her stove, she gets extra cooking space and especially when cooking a big meal. Tanya says, “Mostly, I use it as a pressure cooker. I find a traditional pressure cooker a little scary, how it hisses,” but there’s a lot about the Instant Pot she likes. Its built-in timer, ‘keep warm’ mode, and ability to be used a rice cooker and steamer all make it a favourite. She adds that some new models also have an air fryer option. Tanya in unequivocal about its benefits and says an Instant Pot is great for one-pot meals. She’s made everything from pasta to pulao and her husband has even made Hainanese chicken and rice in it. 

7. Electric Cooker – Shubham Thakur 

At Megu, the Japanese restaurant at The Leela Palace New Delhi, chef de cuisine Shubham Thakur is known for his sushi. At home, Thakur is all praise for the electric pressure cooker. He says, “This amazing multifunction cooker is a saviour when it comes to making a hassle-free meal at home. You can make range of dishes in one single pot, from stews to aromatic rice preparations or even a slow cooked meal. I have also tried making warm sauces and pastes like mushroom or chilly and it’s does the job quite well. It’s spill-free and easy to operate and clean. It makes cooking at home a breeze on most days, especially after busy service.”

8. Silicone Spatula – Daphimanroi Wajri

One half of Mumbai bakery The Flourists, Daphi’s baking prowess is well known. More recently, she’s been showcasing home-cooked Khasi fare at pop-ups in the city along with her sister Daki. Her must-have in the kitchen is a rubber or silicone spatula. “I think it’s a great kitchen tool because it leaves no room for wastage. However, the downside to it is that you can’t lick the bowl after making a cake/cookie batter, because there’s nothing left to lick!” she says.

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