Introducing the magnificent pot of Mughal fame: the handi!
Originally made of clay the handi is a round pot with no handles, a narrow neck, curved sides, and is usually thicker on the bottom to distribute heat evenly. The handi is the piece of cookware essential to the "dum" or "dumpukht" style of cooking so beloved by the Mughals. "Dum" means steam or breath and "puhkt" means to choke. In dumpukht cooking food would be partially cooked then placed in the handi with it's lid sealed airtight with a paste of flour and water. The sealed handi would then be placed on the dying embers of the cooking fire to slowly simmer overnight. Steam would form inside the handi which would then condense and drip down the curved sides. Thus the food contained within would basted in it's own juices. Dumpuhkt is the culinary method used in making such famed Mughal style dishes such as biryanis, tahari, and Mutton Lazeez. One of the most popular dishes of Kashmir called "Dum Aloo" consists of baby potatoes slow cooked dumpukht style with a spicy sauce.
Nowadays you can even buy decorative handis to serve your meal in like this piece of gorgeous tableware. A small handi is called a "handiya."
That concludes my discussion of the handi and dumpukht cooking.
Calmly currying on,