*Transitioning to traditional Cookware made simpler *

Cooking in traditional cookware makes food tastier, healthier and the vessels last for generations. Do you have queries on transitioning to traditional cookware?

- Not sure where to start & how will they work in your kitchen?

- Want to know which ones work on induction, coil stove etc?

- Thinking all cookware need special maintenance? 

- Worried if there are harmful effects?

- Unsure about what to cook and what not to cook?

Connect with Meera Ramakrishnan co-founder Zishta, in an exclusive workshop and clear your doubts using traditional wisdom & scientific knowledge.

Zishta works works with artisans from 14 states, 55 clusters, 500 + artisans who have been making products by their hand using the method that their ancestors taught them. Her products like pure iron tawa, cast iron kadai (wok), kalchatti (soapstone) cooking vessels, a tin vessel for making rasam (eeya chombu) and brass coffee filter very much form an integral part of traditional Indian cooking essentials.