The concept of 'HANDI' cooking is as old as 600 to 700 Indian Cooking. 'HANDI' means an earthern round pot in which cooking of curries takes place on slow fire. 'HANDI' comes in different shapes and sizes but the main features are common to all i.e., thick bottom to ensure that the food does not stick and consequently burn. It is world known fact that when food is cooked on a slow fire, its natural characteristic flavour, aroma and taste are all preserved to the maximum extent. Perhaps, in India, our forefathers knew about this art much before the world knew about it. This could be one of the main reasons why 'HANDI' cooking became not only popular but also an integral part of every family throughout India where 'food is not eaten to live' but 'people live to eat'.