Surat: Vinod Prajapati, a renowned artisan and promoter of indigenous products, emphasizes the nutritional and health benefits of cooking in earthen pots, particularly during the monsoon season. He advocates for this time-honored practice at his Mitti Cool Eco-Friendly Indigenous Product store, situated near Kabutar Chowk, Model Town, Surat.
The ancient practice of earthenware cooking, Prajapati states, not only improves the taste of the food but also contributes to human health by providing essential micronutrients, a whopping 18 types daily, derived directly from the soil. This may explain why many temples still prepare prasad, or religious food offerings, in earthen pots.
The longer, slower cooking process that clay pots offer results in more nutritious and flavorsome food compared to meals prepared with other materials. Lentils, rice, vegetables, and desserts like kheer all benefit from being cooked in earthenware, according to Prajapati.
Food prepared in earthen pots not only tastes better but also retains more of its micronutrients. Additionally, it's less likely to spoil quickly. The artisan notes that common items like milk and curd, when prepared in clay utensils, taste considerably better.
Beyond enhancing taste, earthenware cooking also boasts practical benefits. The pots can be used in microwaves, and their heat-retaining properties remove the necessity for casserole use post-cooking. Moreover, due to slower cooking, less oil is needed, thus maintaining a healthier cholesterol balance.
In an effort to make this tradition more accessible, Prajapati offers a range of earthenware products suitable for various occasions, from marriages and parties to use in resorts and hotels. His collection includes disposable earthenware for sweets, glasses, and other utensils. Prajapati invites anyone interested in adopting these health-enhancing and eco-friendly cooking practices to reach out to his store at Model Town, Surat.
