ery articulately crafted utensils supported traditional Indian culinary and its age old recipes. Rice continues to be the staple food of the people living in Southern India. The variety of recipes that are produced out of rice in one form or the other continues to be numerous and varied.

One will find varieties, from the thin crepes made out of rice flour (Dosa) to small, spongy, steamed cakes made from fermented rice, which is a rural recipe called Kuzhi Paniaram. Kuzhi Paniaram is normally served with chutney or a kind of banana fruit paste mixed with jaggery (Indian sugar). This rural recipe infiltrated into primary families who fine-tuned basic utensils to produce Paniarams. Though the original ones were of earthenware, this one displayed here is of metal. This produces Paniarams in different shapes, which is not only tasty but also entertaining and delightful.

This vessel was sourced from the residence of one of the Jamindari families of the Chola region. The Tamils call this "Paniyara Chatty". This is forms a part of the personal antique collection of Mr. Steve Borgia and family.