The ancient Indian kitchen featured a built-in deep fryer known as 'kadai'. The kadai was a deep, wide-mouthed cooking vessel made of iron or copper. Indians used this deep fryer to prepare dishes like 'pakoras' (deep-fried fritters) and 'samosas' (deep-fried stuffed pastries). The kadai was heated by placing it over a fire, and the food was cooked in hot oil or ghee. Indian cuisine has a rich history of deep-frying, and the use of a built-in deep fryer in their kitchens allowed for efficient frying of various ingredients.
