Handi is a deep pot with narrow neck. Again it is Afghani style of cooking. Nan-bread is also popular in Afghanistan; they deep it in sauce and eat it that way. When large quantity is needed to serve a big group, this preparation is having little thin and juicy gravy therefore it is required to be served in a way so that juicy gravy should not spill out. Plus people like hot temperature of food so to keep it warm until the last person is served in this type of deep and narrow utensils, which is known as handi. The most important to know is this style of cooking is cooked also in larger deep fat tummy and narrow neck handi pot. Originally cooking style in handi is very close to pressure-cooker. When cooking in handi, let it cook very slowly, sealing the opening of the pot with soil lid would keep the food inside the handi is cooked with steam, just because of it aroma and taste to reaches to the depth of every pieces.
Local spice like clove, green cardamom, brown cardamoms, cinnamon, nutmeg, black pepper, rock salt, and mango powder commonly used in handi items. Thicker gravy with use of lots of tomatoes and capsicum paste is the reason, why it tastes the best. Any type of food can be prepared in handi style. Take three tbs. Mother sauce and fry it with oil, asafetida and salt.