Tadka Pan is used to heat the spices for seasoning in various dishes. There are so many items particularly in Indian cuisines where spices are separately prepared to add to food. If you like dal tadka, kadhi pakoda, coconut chutney (side dish for idli, dosa), raita etc then tadka pan is very effective for you. Not only vegetarian dishes but also in many non-vegetarian separately prepared spices are often added. So if you are looking for best tadka pans then here is a list of favorite 3 best tadka pans for spicy food lovers in India.
Favorite 3 best tadka pans in India
Prestige Hard Anodised Cookware Tadka Pan, 130mm, Black
Wide base, Perma-cool handles made of bakelite
Non-Induction Base
Heats evenly, cooks faster
Tempered glass lid
Non stick coating
Easy to clean tadka pan
Solimo Non-Stick Tadka Pan, 11cm /300ml
Teflon (TM) Select 3 layer coating: Long lasting, metal spoon friendly non-stick coating
Works well with gas stoves only,
Not Compatible with induction cooktops
2.4mm Thick aluminium body
Riveted handle made of Bakelite
Easy-cleaning tadka pan
Tosaa Premium Hard Anodised Tadka Pan, 90mm
Heavy-gauge, hard anodized construction for superior heat distribution
Hard Anodised Aluminium made body
Easy cooking and easy cleaning
Non-toxic and nonstaining and nonreactive with foods
Elegant looks, long lasting built, cool bakelite strong handle
Cook food faster and crisper
User friendly on gas stove
Check tadka pan prices: Amazon India
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Conclusion
You have definitely know that this tadka pan is very useful utensil if you normally prefer spicy foods. Price of tadka pan’s is also affordable. AND it is also not an utensil what will be on daily basis. But if you have this then some works will be more convenient and you will really enjoy fun of cooking.
Above mentioned tadka pans are best according to me and my need. If you have find any other tadka pan what is best according to you or you are actually using any tadka pan and you are also satisfied with performance of that utensil then you can share it with other readers.
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