Brass Lassi Glass
(Incl. of all taxes)
Brass Lassi Glass
- Brass is one of the traditional metals used extensively across India in our homes.
- Brass known for its anti-oxidant and bacteria killing properties make it one of the most preferred metals especially while storing water or beverages which are not very acidic.
- Refreshing and cooling beverages are best stored in brass due to its ability to retain the chillness for longer duration.
- The history of the Thatheras can be traced back to over 200 years. In 1947, during the Partition of India, the metal workers‟ community of Kujranwala, primarily Hindus and Sikhs, crossed the border and settled in Jandiala Guru, while the Muslim craftsmen migrated to Pakistan.
- Brass and Copper craft of Jandiala Guru is a centuries old craft. This craft was inscribed on UNESCO's List of Intangible Cultural Heritage in 2014.
- The metals are melted, poured in Iron moulds and the nuggets are rolled into flat plates. The thatheras skilfully hammer the plates into different shapes. The seams are joined by hammering.
- Heating the plates while hammering and curving them into different shapes requires careful temperature control, which is achieved by using tiny wood-fired stoves (aided by hand-held bellows) buried in the earth.
- The finished vessel is polished with sand and then tamarind juice.
- The final hammered finish is given to the utensil. They create small bowls, rimmed plates, to larger pots for water and milk, huge cooking vessels and other artefacts.
- From 400 families who used to practice this craft, the number has dwindled to a meagre 15.
- Lassi, buttermilk are a great way to cool down your body during summer. Brass as a metal has tendency to retain the chillness of the fluids and provide a great relief to our body especially when temperatures soar really high.
- Brass is known to preserve the rich anti-oxidants present in the fluids stored in them especially when masala's are used.
- Wash with normal regular dish washing soap or liquid. DO not use stainless steel scrubbers.
- To bring back shine, wash with lemon or tamarind.
- The kalai or the tinning on the inside wears off over time depending on usage. Re-tinning needs to be done locally. Do not use for cooking until tinning is done again.
- Do not leave cooked food in the vessel for more than 2 hours.
- Do not refrigerate food in the vessel.
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