Modern utensils are not always up to the task in an Indian kitchen.
Last year, on a trip to palampur, a quaint town at the foot of the Dhauladhar range in Himachal Pradesh, I was determined to eat a Himachali dham, a celebratory feast cooked on special occasions sucas weddings and served on pallats or leaf plates. Having not been invited to a weddings, the wish seemed fanciful.















