Get facts and information about Kitchen Utensils Used for Cooking in Nepal: Nepali Recipes like food, breakfast, snacks etc. When cooking Nepalese food, it is naturally good to create a Nepalese atmosphere in your kitchen. Among other things, you can try to get some common utensils and tools used in traditional Nepalese kitchen and use them.

There is no denying the fact that western utensils and tools are equally appropriate. They can be comfortably used instead, for satisfactory results. To mention a few of them. The frying pan and sauce-pan can easily be substituted for the Nepali “Dwaa/Tawft” and “Kasounri”.
Listed below are the utensils and tools that constitute an integral part of a Nepalese kitchen.

Kitchen Utensils Used for Cooking in Nepal: Food, Breakfast, Snacks

1. Kasouri: A suitable metal cooking pot. A saucepan can be used instead.

2. Chakla/Belana: A wooden rolling board and rolling pin, used for rolling out thin rounds of dough and pastry.

3. Dhawo/Dadbu: A metal scoop with a long handle, resembling a ladle, used for serving soups and curried dishes.

4. Pannyue/Chatan: A metal spoon with a long handle and a flat round dish at one and of it. Used as a stirrer. A wooden spatula may be used instead.

5. Chiinia: A pair of long and flat tongs with blunt edges: normally used for turning over chapati and for picking up small food items being roasted.

5. Jhasiger: A metal spoon with a long handle and a perforated round dish at one and used for draining food before they are taken out of a Karai or deep fryer after frying end also when making a batter of dropping consistency.

6. Korsa: A grater, used for many varieties of thin and thick gratings.

7. Karai: A deep, wide-mouthed, iron or. metal pan with handles on both sides, used for deep frying, and making haluwa as well as moist and dry vegetable preparations. A fryer or frying pan may be used instead.

8. Maa Nigu Lonma: Made of treated stones, comes in various shapes and sizes and is used for grinding ingredients, an electric grinder may be used.

9. Khal Batta: A pair of treated stones just like pestle and mortar used for pounding herbs and spices. The ingredients are placed over the “Khal” and then pounded by the “batta”.

10. Taraju: A pair of scales for weighing ingredients.

11. Dwaa: A grinddle, invariably made of cast-iron. Generally used for making “Roti”, “Paratha” and for roasting things. A heavy frying pan moy be used instead.

12. Amkhora: It is a mug-like water pot. It has the brim turned outside as it has a little indentation, on the upper part for the hand to securely hold it and has the lower part shaped like a bulb. It has a ring-like rim at the bottom which serves as a stand for it.

13. Bata: It is a bowl or a circular basin which is found in various small or big sizes. It is used to keep things in for various purposes, e.g., melting, sorting, washing, etc.

14. Bhagoni: It is a cooking pan with a lid. Any type of cooking pan can be substituted (the name for Dekchi in Terai of Nepal).

15. Chamcha: Spoon or wooden ladle.

16. Chauka and Belna: Wooden or any circular piece (chauka) with a roller (belna) used for making chapatis or roti. If belna or a rolling pin is not available then a big bottle can serve the purpose.

17. Chimta. Tongs or an of big pair forceps for holding tidings with.

18. Chulesi. It is a typical Nepalese kitchen knife. In this knife the blade which is about 30 m. long is fixed slantingly to a piece of wood or (rarely) of iron about 7.5 x 25.5 cm., with the blade facing, the wooden block. This, the knife is ideal for cutting things with when the user is sitting on the ground. To use this knife, the user presses the end of the wooden block with his foot and holds the stuff with both the hands and cut it by pushing it against the blades.

Nepali food dal bhat tarkari rice masu achar chatani

Nepali food -dal bhat tarkari masu achar chatani

19. Dadu. It is a large-sized ladle.

20. Dekchi. It is a kind of saucepan without a handle. It has a flat bottom and has a lid. Any saucepan can be substituted for it.

21. Fosi. This utensil is made of copper having a mouth and wide bottom. It is of different sizes and is used for cooking meat, chicken, rice, etc. It is very suitable for cooking things when wood is used as fuel in the oven for cooking.

22. Gagro. Metallic container for storing water.

23. Jato. Circular Milling stone on a pivot

24. Jhanjar or Jharia. A flat perforated spoon used for laking deeply fried articles out of a pan.

25. Jhir. Skewer, especi¬ally used for roasting meat. It may have two or several prongs.

26. Kachora. A small basin used for serving cooked articles.

27. Karahi. It is a spherical bottomed saucepan made of iron, having two handles on sides. It is used for deep frying. This can be substituted for a deep frying pan.

28. Karua. It is a water vessel with a long tubular spout. Its shape is more or less like an amkhora except for a spout on it. Its lower part is shaped in the form of a bulb and the upper part is indent¬ed in the form of an arc. The basin has a narrow flat surface and is surrounded by a rim which is turned downwards and is inverted a bit.

29. Kasaudi. Rice cooker and is made of either thick brass or bronze or aluminum.

30. Khal. A stone mortar with a pestle which is used for pounding and crushing spices with.

31. Panyau. A largely sized spoon with a long handle and a flat circular head.

32. Sanaso. A pair of tongs, used for holding utensils, when they are hot.

33. Silouto. Stone slab with a stone-roller for grinding and crushing spice and for preparing achars and chutneys.

34. Tai Tapke. It is a pan with a spherical bottom made of iron and is used for frying, especially used for preparing Sel (a kind of doughnut) or Jeri (Sweet coils or a savory kind of sweets).

35. Tasala. It is a cooking utensil which is used for preparing various things like daal, curry or even rice. It has a wide mouth and a spherical wide bottom.

36. Tanpa. It is a water-pot. People use it for drinking water out of it. The spout this pot has helps the water to flow out when it is tilted. Newars usually drink water in this way instead of a glass or a tumbler. They let water Fall Into their mouths in a jet and gulp it down rather noisely. This system makes it possible for them to share the same water-pot with many people and to obviate the use of glasses.

37. Tawa. Iron plate for preparing bread.

38. Thai. A round plate made of either stainless steel or bronze. It is gene¬rally 3.75 cm. deep having a diameter of about 14.00 cm. Some thals contain few deep cavities (Khani) to put vege¬tables in. Any baking tray or flat piece of German Silver can also be substi¬tuted. Sometimes in big feasts, leafy thals are also used.

39. Tilarke. Round bottomed frying pan suitable for deep frying.

40. Theki. For storing or keeping yogurt for churning.

41. Wodhan. Tripod for supporting utensils.


In Nepal, there are deve¬lopments taking place all around and in the modern fashion, the kitchen is no ex¬ception. Several modern kitchen accessories have made cooking in Nepal very easy and time-saving also. Although in modern kitchens there are several accessories and apparatus which facilitate cooking.

Some have reached Nepalese kitchens, which are easy to operate and handle.

42. Refrigerator: It is used for keeping food in absolutely safe temperature in all seasons. Perishable ingredients can be preserved in refrigerators!

For proper storing and avoiding intermingling of odors, food should be kept covered or wrapped up. Frozen food should be kept in the freezing chamber.
43. Freezer: It is the part in which food for rapid freezing is kept. The food for freezing should be frozen fast. The food in the freezer should be wrapped with packing materials such as waxed cartons, thick polythene bags, aluminum foils, etc. A record of food frozen should be maintained. The material to be frozen should be fresh. Eggs, sauces, etc. should not be frozen. Vegetables should not be frozen as they lose potency. However, pastry dishes are better frozen. Food for freezing should not be kept for more than the required period. After freezing allow time to defrost. For defrosting keep the wrapped material in cold (not hot) water. Carefully reheat. Do not allow them to thaw out. Commercial frozen food should be preserved according to instructions given.
44. Pressure Cooker.
This is the most simple accessory which has found its way in the Nepalese kitchen. While listing utensils in this post, I have always included it as the use of a pressure cooker saves the time required for cooking appreciably. Manu¬facturers of pressure cooker provide detailed information. The cooking times for various food dishes are fixed and overcooking for 2-3 minutes may spoil the food. A pressure cooker is invaluable for cooking vegetables, meat, soups, stocks, etc.
45. Mixer.
This is used for whisking and/or as a beater for creaming, beating and whisking methods. Mixer saves a lot of time and effort. For whipping cream beat slowly. The egg should be slowly added to a creamed mixture to avoid curdling.
46. Blender (Liquidizer).
It is used to make purees of fruits, vegetables, soups, etc. Do not use a blender while dealing with hard pips in raspberries and another similar type of fruits. It is also used for milkshakes, drinks, stuffings, and mayonnaise. While using a blender do not fill the container with hot liquid. For using it, it is better to start with blending-speed slowly and then moving on to a higher speed.
47. Grinder.
It can also be used for grinding various spices and ingredients while making food.
This post is emailed by Radhika Shrestha, Kathmandu.