Pressure cooking along the Indus

jyotirmoy

While researching medieval recipes & cooking styles I stumbled up on some translation of ancient scriptures belonging to the nomadic & warring tribes of the central Asia. This could be the earliest approach to pressure-cooking. Containers similar to the ones used by milkmen to carry milk was used i.e. a large metal can with a narrow neck & tight fitting cap. Chunks of meat, salt, water & other herbs would be put in the container & it would be placed in a hole dug out on the riverbank. Smooth round stones usually found along the riverbed would then be super heated in fire & then shoveled in to the container & the lid would be closed tight. The idea of placing the thing in a hole could be that the heat doesn’t radiate out & since no fusible safety valve was then available the “chef” would be safe if the damn thing blew off.

gopalk

Does the Deccan style of "Handi" cooking fall under that?

jyotirmoy

Not really. The handi cooking is essentially slow cooking in a covered & often sealed pot. In a pressure cooker the food is quickly cooked at very high temperature. In Handi cooking the meats cook in its own juice, marrinades & spices over time. The flavour & taste are thus enhanced.