Kitchen Tools & Amazon Picks

Glass or tin? The best spice jars and spice racks to organise your curry spices, keep them fresh for longer and save space in a small kitchen.

Our favourite curry cookbooks for home cooks, from Indian classics by Madhur Jaffrey and Meera Sodha to simple Thai cooking, and how to choose the right one.

Which coconut milk and Thai curry paste make the best curry? How to read the label, full-fat vs light, and the brands Thai cooks rely on.

How to choose the best tawa for soft roti, chapati, paratha and dosa: cast iron vs non-stick vs carbon steel, the right size, and how to season it.

Stovetop or electric? How to choose the best pressure cooker for dal, rajma, chana and fast curries, with the right size, material and safety features.

Choosing the best karahi or wok for curry and stir-fries: carbon steel, cast iron or non-stick, flat or round bottom, and the right size for your stove.

How to choose the best rice cooker for basmati rice: sizes, fuzzy-logic vs simple cookers, multi-cookers, and tips for fluffy, separate grains every time.

Electric spice grinder or mortar and pestle? How to choose the best tool for grinding whole spices, curry pastes and fresh garam masala at home.

The best Dutch oven for curry, stews and slow-cooked rendang: enamel vs bare cast iron, the right size, and what to look for before you buy.

Find the best masala dabba for your kitchen: what size and material to buy, the 7 essential curry spices to fill it, and how to keep spices fresh.