11 Traditional Cooking Methods India Is Rediscovering

11. Steaming in traditional vessels (idli steamers, patra/steamed leaf parcels)

Steaming has always been a gentle way to cook in India, from soft idlis in stacked steamers to leaf-wrapped parcels like patra and pathrode that lock in moisture and aroma. Steamed foods retain delicate textures and many nutrients because they do not sit in oil and lose soluble vitamins to long boiling (India Food Network, 2025). I have fond memories of idli batter rising overnight and the hiss of the steamer calling the family to breakfast. Today, cooks use modern idli steamers, multi-tiered bamboo steamers, or even insulated cookers to achieve the same results at home. For leaf parcels, soften banana or colocasia leaves before wrapping, and use proper folding to prevent leaks. If you lack traditional equipment, a stacked metal steamer or a colander over a pot works well; just keep an eye on water levels and steam times for consistent texture.