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As modern kitchens fill up with air fryers, non-stick pans and smart appliances, one ancient cooking method is quietly making a comeback.

Clay pot cooking, once a part of everyday life in Indian homes, is returning as more people seek healthier meals, richer flavours and sustainable living.

In Hyderabad, where the famous dum biryani has long been slow-cooked in a sealed handi, this revival feels especially meaningful.

While cooking in earthen pots may seem like a new trend on social media, it is actually a return to a tradition that has nourished generations.

Clay pots were first discovered in Czech Republic around 29000 BC. In India it was discovered in the Indus valley civilisation. Clay pots have been used since almost 20000 years.

Long before steel and aluminium cookware became common, Indian families cooked almost every meal in earthen pots made by local potters. Across the country, every region had its own version.

Punjab’s taudis were used for sarson ka saag and urad dal, Goa’s kundlems simmered fish curries, while Kerala’s famous Syrian Christian fish curry was prepared in a clay chatti.

Closer to home, Hyderabadi biryani achieved its signature aroma through slow cooking in clay handis sealed with dough.

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