Langadi/traditional brass maharashtrian fish cookware/small

This particular vessel, called langadi in marathi, was designed to cook fish. It is of even diameter, from base to top, deep enough, to hold only one layer, of pieces of fish and gravy, is the maharashtrian version of the fish saucepan.Interestingly enough, every coastal region in india, while incorporating the basic, wide/shallow design elements into their fish vessel, have nuanced differences in shape to make it uniquely belonging to THAT region.

Every dish cooked in an indian kitchen had its exclusive vessel, specifically designed for THAT particular preparation. The design elements incorporated, were inspired from a deep understanding of what the vessel was going to be used to cook and how the ingredients that were going to go into the vessel, behaved over a kitchen fire. While aesthetics were an inherent part of the design language, it was the utility that dictated the end result of design.This depth in the designing ethos, was what resulted in ageless classic shapes of indian cookware, that has withstood the test of time.