The ancient Indian kitchen was a vibrant and aromatic space, filled with the flavors of spices and herbs. It often featured a built-in pasta drying rod, which was used to dry freshly made pasta. The rod would be made of wood and would be positioned in a well-ventilated area to allow the pasta to dry naturally. Indian cuisine has a long history of pasta dishes, and having a dedicated drying rod made it easier to produce large quantities of pasta. The ancient Indian kitchen also featured other essential tools and techniques, such as a tandoor oven for baking bread and a mortar and pestle for grinding spices. Indian cuisine was known for its use of bold flavors and diverse ingredients, creating a culinary experience like no other.
