Cooking utensils are the basic things needed in a kitchen. Some of cooking utensils needed are as follows:
o Pans
o Pots
o Spoons
o Ladles
o Spatulas
o Spoons
o Bowls
o Plates
o Stove

Other utensils necessary inside the kitchen would include a food processor. It is used for chopping, slicing, grinding and mincing. Another would be a so-called "state-of-the-art microwave" which can cook, heat, bake and grill food. Then, there are the blenders and misers that can make up interesting concoctions; plus, of course, a fridge.

It is really important to choose cookware with utmost care. You can go for pans that are non-stick. Aside from being the latest kitchen innovation, it can help you cook foods without further hassle.

Other utensils are as follows:
o Stainless steel ladles
o Wooden spatulas
o Ceramic and colorful tableware
o Elegantly styles tea cups
o Bright coffee mugs

In India, cooking utensils were considered sophisticated many years ago. Even so, the foods prepared from these traditional kitchens were aromatic, flavorful and delicious. These traditional kitchens even have very distinct yet simple kitchenware.

Hence, a lot of these traditional utensils are still a part of Indian kitchens. This would include the following:
o Kadhai or the wok - The round one is used for stir-frying, sautéing and for cooking curries that has lots of gravy.
o Degchi - An essential Indian utensil that is deep, broad-rimmed, and round pan used for cooking lentils or Daals, rice pudding or Kheer, and other delicacies tha has a liquidized base.
o Haandi - A type of vessel that has a round bottom having a broad rimmed opening used for cooking pilafas as well as meats that are under pressure or Dum Phukt. Due to this, the Haandi's mouth is being covered w/ a plate; plus, the edges are actually sealed with a thick and single layer of dough.
o Ghara and Kalash - These are vessels that are broad and round bottomed. These are used for storing grains and water.
o Lota - This is a miniature version of the Kalash. It is used as a tumbler when you drink water as well as wash your hands.
o Karchi - This is type of ladle that has a long handle. It is also used for actually "doling out" curries, lentils and gravies.
o Palta or the Khunti - This is a teal type of spatula that has either a triangular or square headpiece as well as a long handle. It is very convenient for turning fish meat and vegetables, as well as for stir frying in an open pan.
o Bonti - This is crescent shaped, sharp edged blade that is being screwed onto a rectangular and solid piece of wood. This is common not only along the coastal areas but also in the eastern parts of India as well. It can be used for chopping, peeling, slicing vegetables, deveining prawns and making fillets.
o Thalis - These are large platters that go hand in hand with bowls or "Katoris", particularly used in serving food. In Indian culture, the bowls and plates of the rich are made out of silver, while it is either clay or brass for the commoners. There are also those who use the Banana plant's leaves or the Saal trees'. These serve as disposable, hygienic and bio-degradable plates. It is still being used during community meals.

Other cooking utensils in India are either made from:
1. Metals
o Iron
o Alloys (Brass and Bronze)

2. Earthenware

Indian vegetable Biryani is quite the tasty dish, massively popular in Indian restaurants, here's how to make your own, so you can gorge yourself nightly and not have to stomp into the town, it's quite cheaper too...

You will need the following ingredients which are all fairly easy to acquire:

Basmati Rice (Two cups)
A cup of mixed vegetables - (potato, cauliflower, carrot, French beans, peas)
3 onions, thinly sliced
2 Green chillies (Deseeded, if you prefer your food milder)
One teaspoon of red chilli powder
2 tsp of cinnamon
4 cloves
4 tomatoes
½ teaspoon of black pepper powder
½ cup of yogurt
Olive Oil
½ teaspoon of mustard seeds
3 tablespoons Dry fruits (raisin, cashew nuts)

Method:

1. Boil the rice and dry fruits together.

2. Slice all the vegetables and fry them in the pan with the olive oil.

3. Then fry separately the mustard seeds, green chilli, cinnamon, cloves and black pepper powder for about a minute before adding the onions. Fry together until the onion browns.

4. Add the red chilli powder, stir and add some salt.

5. Then add tomatoes and fry until cooked.

6. Add the yoghurt and stir.

7. Add all the fried vegetables

8. Then add the cooked basmati rice and minutes, cook for a further five minutes.

And you are ready to rock and roll, throw into a few bowls, serve with some naan bread and ice cold glasses of milk and you have a meal fit for a king.

This recipe is designed as a satisfying meal for two people, if you require it for more people, simply increase the measurements of each of the ingredients proportionally.