What Can a Pressure Cooker Be Used For in a Restaurant?

A pressure cooker is one of the most useful pieces of cookware in many Indian restaurant kitchens.

It can turn ingredients that normally require long periods of simmering into foods that are ready much faster.

That is especially useful for restaurants preparing:

• Dal
• Rajma
• Chana
• Rice
• Goat
• Lamb
• Curries
• Soups
• Stocks
• Stews
• Large batches of vegetables

At home, a pressure cooker might prepare dinner for four or five people.

In a restaurant, hotel, banquet hall, temple kitchen, or catering operation, a much larger pressure cooker can help prepare food for dozens of customers at once.

That is why pressure cookers are available in dramatically different sizes.

Nishi Enterprise carries a complete commercial pressure cooker collection ranging from smaller Hawkins models for everyday prep to large 40 and 60 liter pressure cookers for high-volume cooking.

This guide explains what a pressure cooker does, what foods restaurants can cook in one, why Indian kitchens rely on them so heavily, and how to choose the right pressure cooker size for your operation.

What Is a Pressure Cooker?

A pressure cooker is a sealed cooking pot designed to trap steam.

As liquid inside the cooker heats, steam begins to form.

Because the cooker is sealed, pressure builds inside the pot.

The increased pressure raises the temperature at which water boils, allowing food to cook at a higher temperature than it would in a normal open pot.

The result is much faster cooking for foods that normally require long simmering times.

Why Are Pressure Cookers So Common in Indian Cooking?

Indian cuisine uses many ingredients that benefit from long, moist cooking.

Examples include:

• Dried lentils
• Dried chickpeas
• Kidney beans
• Whole pulses
• Goat meat
• Lamb
• Potatoes

Cooking all of these ingredients conventionally can occupy burners for long periods.

In a commercial restaurant kitchen, burner time matters.

If a stock pot of beans needs to simmer for hours, that burner cannot be used for something else.

A pressure cooker helps reduce that bottleneck.

1. Cooking Dal

Dal is probably one of the most common uses of a pressure cooker in an Indian kitchen.

A restaurant may prepare several types of dal, including:

• Moong dal
• Masoor dal
• Toor dal
• Chana dal
• Mixed dal
• Whole urad dal

Some split dals cook relatively quickly even without pressure.

Others, particularly whole pulses, take considerably longer.

A pressure cooker allows the kitchen to soften the dal quickly before finishing it with:

• Tadka
• Tomato
• Onion
• Garlic
• Ginger
• Spices
• Butter or ghee

Pressure Cookers Are Especially Useful for Large Dal Batches

A household might cook one small bowl of dal.

A restaurant buffet could need several gallons throughout lunch service.

For moderate commercial batches, Nishi Enterprise's Hawkins 10 Liter Aluminum Pressure Cooker provides more capacity than a typical household cooker while remaining manageable for daily restaurant prep.

Restaurants needing more production can step up to the Hawkins 12 Liter Aluminum Pressure Cooker.

2. Cooking Rajma

Rajma is another classic pressure cooker food.

Rajma is made from kidney beans, which need to become completely tender before they are served.

Dried kidney beans are commonly soaked and then pressure cooked before being combined with a masala containing ingredients such as:

• Onion
• Tomato
• Ginger
• Garlic
• Cumin
• Coriander
• Garam masala

Once the beans are tender, the restaurant can simmer them with the gravy to create rajma masala.

This makes the pressure cooker one of the most useful tools for restaurants regularly serving rajma chawal.

3. Cooking Chana and Chickpeas

Dried chickpeas can take a long time to soften in an ordinary pot.

A pressure cooker can make preparing large batches of:

• Chana masala
• Chole
• Kabuli chana
• Chickpea salads

much more practical.

This is especially valuable for restaurants where chole appears in several dishes.

For example, the same cooked chickpea batch might support:

• Chole bhature
• Chana masala
• Chana chaat
• Thalis
• Buffets

4. Cooking Whole Beans and Pulses

Pressure cookers are not limited to rajma and chana.

Restaurants can use them for many dried legumes and pulses.

Examples include:

• Whole moong
• Black urad
• Black-eyed peas
• Mixed beans
• Other dried legumes

Whole beans generally take longer to cook than split dal, making pressure cooking especially useful.

5. Cooking Dal Makhani

Dal makhani is another excellent example.

The primary ingredient is whole black urad dal, sometimes accompanied by kidney beans.

Whole urad needs to soften considerably before it develops the texture associated with good dal makhani.

A restaurant can pressure cook the pulses first and then continue cooking them with:

• Tomato
• Butter
• Spices
• Other ingredients in the house recipe

for the longer finishing stage.

The pressure cooker does not replace the slow finishing process that gives dal makhani much of its character.

It helps complete the initial bean cooking much faster.

6. Cooking Goat Meat

Goat is another ingredient that can benefit greatly from pressure cooking.

Goat dishes may need significant cooking time to become tender.

A restaurant could use pressure cooking as part of the preparation for:

• Goat curry
• Goat masala
• Goat stew
• Other slow-cooked goat preparations

Pressure helps tenderize the meat much faster than relying entirely on conventional simmering.

7. Cooking Lamb

Lamb can also be pressure cooked for certain dishes.

This can be useful for:

• Lamb curry
• Lamb stew
• Slow-cooked lamb preparations

The goal is not necessarily to prepare every lamb dish entirely inside the cooker.

A restaurant may pressure cook the meat until it reaches the appropriate tenderness and then finish the dish separately with the desired sauce or masala.

8. Braising Tough Cuts of Meat

Pressure cookers are particularly useful when meat contains connective tissue that normally requires long, slow cooking.

This can include certain cuts of:

• Beef
• Lamb
• Goat
• Pork

Moist heat under pressure can help turn tougher cuts into tender meat much more quickly.

This means pressure cookers can be useful even outside Indian restaurants.

9. Cooking Rice

Rice can also be prepared in pressure cookers.

Depending on the restaurant's workflow, a cooker may be used for:

• Plain rice
• Jeera rice preparation
• Rice for further finishing
• Small or medium batches during prep

However, a very high-volume restaurant preparing large quantities of rice continuously may find a dedicated commercial rice cooker or rice warmer more convenient.

The pressure cooker is valuable because the same vessel can be used for many different jobs rather than only rice.

10. Preparing Khichdi

Khichdi is a natural pressure cooker dish because rice and dal are cooked together until soft.

Depending on the recipe, the restaurant might combine:

• Rice
• Moong dal
• Turmeric
• Cumin
• Vegetables
• Ghee

inside the cooker.

Pressure cooking makes it easy to create the soft texture associated with many styles of khichdi.

11. Preparing Potatoes

Restaurants use large quantities of potatoes.

Pressure cooking can quickly soften potatoes for preparations such as:

• Aloo tikki
• Samosa filling
• Aloo paratha filling
• Potato curry
• Mashed potato dishes
• Chaat

This can be useful because the restaurant can cook a large batch during prep and then use the potatoes throughout several menu items.

12. Preparing Vegetables

Some vegetables can be pressure cooked when the desired result is a very soft texture.

Examples can include:

• Beets
• Carrots
• Potatoes
• Root vegetables

However, pressure cooking is not appropriate for every vegetable preparation.

If you want a vegetable to remain very crisp or retain a delicate texture, another cooking method may provide more control.

13. Making Soup

A pressure cooker can also be useful for soups.

Restaurants can combine:

• Vegetables
• Beans
• Lentils
• Meat
• Stock

and cook them quickly under pressure.

Possible uses include:

• Lentil soup
• Bean soup
• Chicken soup
• Vegetable soup
• Meat stew

14. Making Stock

Stock normally requires prolonged simmering so flavor can be extracted from:

• Bones
• Meat
• Vegetables
• Aromatics

Pressure cooking can significantly accelerate this process.

A restaurant may use pressure-cooked stock as the foundation for:

• Soups
• Sauces
• Curries
• Braises

15. Making Stews

Stews are another natural use because pressure cookers perform especially well with foods that need to become tender in liquid.

A stew might contain:

• Meat
• Potatoes
• Carrots
• Beans
• Spices

The pressurized environment allows those ingredients to cook quickly while remaining surrounded by the cooking liquid.

16. Preparing Curry Components

Not every restaurant curry needs to be cooked completely inside a pressure cooker.

Sometimes the pressure cooker is simply used for the ingredient that takes the longest.

For example:

Rajma curry: pressure cook the kidney beans, then finish in masala.

Chana masala: pressure cook chickpeas, then finish with onion and tomato masala.

Goat curry: pressure cook or partially pressure cook the meat, then finish with the restaurant's gravy.

This makes a pressure cooker a powerful prep tool rather than something that must produce every completed dish from beginning to end.

17. High-Volume Catering Prep

Pressure cookers become even more valuable when a restaurant also caters.

A restaurant might normally prepare rajma for 30 customers.

A weekend catering job might suddenly require enough for 200 guests.

That changes the required cookware capacity dramatically.

For larger production, Nishi Enterprise carries the Hawkins 18 Liter Aluminum Pressure Cooker and Hawkins Big Boy 22 Liter Aluminum Pressure Cooker.

The Hawkins Big Boy range is designed specifically for large-quantity cooking in operations such as:

• Restaurants
• Hotels
• Canteens
• Schools
• Institutions

18. Banquet Hall Cooking

Banquet halls regularly prepare foods in quantities far beyond normal restaurant service.

A standard 10 liter cooker may simply be too small.

Nishi Enterprise carries larger commercial options including a 40 Liter Aluminum Pressure Cooker for large-batch production.

This type of capacity can be useful for:

• Wedding catering
• Banquet halls
• Community kitchens
• Large catering events

19. Temple and Community Kitchen Cooking

Some kitchens routinely serve hundreds of people.

Examples include:

• Temples
• Gurdwaras
• Community kitchens
• Large institutions
• Mass catering operations

At that scale, extremely large cookware becomes necessary.

Nishi Enterprise's 60 Liter Aluminum Pressure Cooker is designed for large-scale cooking where ordinary restaurant-sized pressure cookers do not provide enough capacity.

20. Preparing Food Before a Buffet

A buffet requires restaurants to have significant quantities of food ready before service begins.

A pressure cooker can help the kitchen prepare:

• Dal
• Rajma
• Chana
• Meat curries
• Rice

before the buffet opens.

The finished foods can then be transferred into the appropriate hot-holding equipment for service.

Why Pressure Cooking Can Save Burner Space

Imagine a restaurant range with six burners.

If one burner holds a pot of chickpeas for two hours and another holds kidney beans for two hours, a large percentage of the range is already occupied.

Pressure cooking can dramatically reduce the amount of time those ingredients occupy burners.

This helps free the cooking line for:

• Curries
• Sauces
• Sautéing
• Rice
• Other prep

Why Pressure Cooking Can Save Labor

Long stovetop simmering requires employees to:

• Monitor water levels
• Check tenderness
• Watch for scorching
• Keep a burner occupied

A pressure cooker does not eliminate employee oversight, but it can make long-cooking ingredients much easier to schedule into prep.

Pressure Cooker vs. Regular Pot

A Pressure Cooker Does Not Replace Every Pot

A restaurant still needs:

• Stock pots
• Sauce pots
• Braziers
• Frying pans
• Kadais

The pressure cooker is best viewed as another specialized tool.

Nishi Enterprise carries a broad Commercial Cookware collection for restaurants that need different cooking vessels for different techniques.

Pressure Cook First, Finish in Another Pan

This is one of the most useful workflows in a restaurant.

The pressure cooker handles:

tenderizing.

A second pot or pan handles:

finishing.

For example:

1. Pressure cook chickpeas.
2. Prepare chana masala in a separate pot.
3. Add the cooked chickpeas.
4. Simmer and reduce.
5. Adjust seasoning.

This gives the restaurant the speed of pressure cooking without sacrificing control over the final gravy.

Aluminum Pressure Cookers for Restaurants

Nishi Enterprise's current pressure cooker lineup is made from aluminum.

Aluminum is particularly common in Indian commercial kitchens because it:

• Heats quickly
• Distributes heat efficiently
• Is lighter than many comparable stainless steel vessels
• Provides economical large-capacity cookware

Restaurants using gas cooking equipment can browse the complete Nishi Enterprise Pressure Cooker collection for current sizes.

What Size Pressure Cooker Does a Restaurant Need?

There is no single best size.

The correct pressure cooker depends on:

• Restaurant capacity
• Daily covers
• Menu
• Batch size
• Catering volume
• How many pressure cookers the kitchen owns

10 Liter Pressure Cooker

The Hawkins 10 Liter Pressure Cooker can be a useful option for:

• Smaller restaurants
• Dal batches
• Rice
• Prep work
• Secondary dishes

It provides meaningful commercial capacity without becoming extremely large or difficult to handle.

12 Liter Pressure Cooker

The Hawkins 12 Liter Pressure Cooker gives kitchens additional volume while remaining useful for everyday production.

It can be a good fit for restaurants preparing moderate quantities of:

• Dal
• Rajma
• Chana
• Rice

14 Liter Pressure Cooker

Restaurants with heavier daily production can consider the Hawkins 14 Liter Aluminum Pressure Cooker.

This size can be useful when a restaurant handles normal dine-in service along with smaller catering orders.

18 Liter Pressure Cooker

The Hawkins 18 Liter Aluminum Pressure Cooker moves into high-volume restaurant production.

Possible users include:

• Busy Indian restaurants
• Catering operations
• Canteens
• Hotels

22 Liter Hawkins Big Boy Pressure Cooker

The Hawkins Big Boy 22 Liter Pressure Cooker is one of the largest Hawkins models currently carried by Nishi Enterprise.

Hawkins designed the Big Boy range specifically for large-quantity cooking in commercial and institutional kitchens.

Nishi's current product information notes that the larger Big Boy cookers are designed for operations serving roughly 50 to 100 people depending on what is being prepared.

40 Liter Pressure Cooker

The 40 Liter Aluminum Pressure Cooker is aimed at significantly larger production.

This capacity can make sense for:

• Large caterers
• Banquet halls
• Community kitchens
• High-volume food production

60 Liter Pressure Cooker

The 60 Liter Aluminum Pressure Cooker is intended for extremely large batches.

This is not the type of cooker most small restaurants need for everyday prep.

It is much better suited to operations feeding very large groups, such as:

• Banquet facilities
• Major catering operations
• Temple kitchens
• Community kitchens
• Institutional foodservice

Pressure Cooker Size Guide

These are general examples rather than strict serving-capacity rules. Actual output depends on the food being cooked and the safe fill limits specified for the cooker.

Should a Restaurant Own More Than One Pressure Cooker?

For many Indian restaurants, yes.

One very large cooker is not always more useful than having two different sizes.

Imagine lunch prep requires:

• Rajma
• Dal
• Chana

If you only own one pressure cooker, each batch must wait for the previous one to finish.

With multiple cookers, the kitchen can run different ingredients at the same time.

A Small and Large Cooker Can Be a Good Combination

For example, a restaurant could use:

10 or 12 liter cooker:

• Small dal batch
• Potatoes
• Rice
• Special prep

18 or 22 liter cooker:

• Large rajma batch
• Chana
• Goat
• High-volume dal

This gives the kitchen more flexibility than relying entirely on one cooker.

Should Every Restaurant Have a Pressure Cooker?

No.

A restaurant that mainly prepares:

• Burgers
• Pizza
• Salads
• Sandwiches

may have very little use for one.

But a restaurant regularly cooking:

• Dried beans
• Lentils
• Tough meats
• Stocks
• Stews

can benefit greatly.

Indian Restaurants Are Particularly Strong Candidates

Indian kitchens frequently prepare several pressure-friendly foods every day.

A single restaurant menu might contain:

• Dal tadka
• Dal makhani
• Rajma
• Chana masala
• Goat curry
• Khichdi

That gives the pressure cooker multiple jobs instead of using valuable kitchen space for a piece of equipment that supports only one menu item.

Pressure Cooker Safety Is Extremely Important

A pressure cooker operates under pressure.

Restaurants need to treat it accordingly.

Always follow the manufacturer's instructions for the specific model.

Important practices include:

• Do not exceed the manufacturer's safe fill limit.
• Make sure the vent is clear.
• Inspect the gasket.
• Inspect the pressure regulator.
• Do not force the lid open while the cooker is pressurized.
• Use the recommended pressure-release procedure.
• Replace damaged safety components.

Frothy Foods Need Special Attention

Foods such as:

• Dal
• Beans
• Rice

can foam during cooking.

That is one reason proper fill levels and maintenance of the vent system are so important.

Nishi's current Hawkins pressure cookers use pressure-regulating and safety systems designed for stovetop pressure cooking, but employees still need to operate them correctly.

Never Treat a Pressure Cooker Like a Normal Stock Pot

You cannot simply remove the lid whenever you want to check the food.

The pressure must first return to the appropriate safe level according to the cooker's operating instructions.

That difference is fundamental to safe pressure cooker use.

Inspect the Gasket

The gasket helps create the seal required to build pressure.

With repeated restaurant use, gaskets eventually wear.

If a cooker:

• Leaks steam around the lid
• Struggles to build pressure
• Has a visibly damaged gasket

the gasket may need inspection or replacement.

Clean the Vent and Pressure Components

Food residue should not be allowed to block the steam vent.

This is especially important when cooking ingredients that can foam or release starch.

Maintenance should be included in the restaurant's normal cookware-cleaning procedure.

Pressure Cooker vs. Instant Pot

An electric multicooker and a traditional commercial stovetop pressure cooker use similar pressure-cooking principles, but they are designed for different environments.

A large stovetop pressure cooker can provide substantially more capacity than many countertop electric household units.

This can make traditional pressure cookers particularly useful in Indian restaurants and catering operations where batch size is a major concern.

Pressure Cooker vs. Slow Cooker

The two appliances almost represent opposite approaches.

Pressure Cooker vs. Commercial Kettle

Very large institutional operations may eventually reach volumes where a steam-jacketed kettle or other high-capacity cooking system becomes more practical for certain foods.

However, pressure cookers remain extremely useful because they:

• Take relatively little floor space
• Work on a range
• Can be moved
• Come in multiple capacities

How to Choose a Pressure Cooker for Your Restaurant

Ask these questions before purchasing one.

What Will You Cook?

Dal and potatoes may require different quantities than goat curry or rajma.

How Many Portions Do You Need?

A 30-seat restaurant and a 300-person banquet operation have very different needs.

How Often Will You Use It?

A cooker used three times every day deserves more consideration than one used once per week.

Do You Cater?

Catering can require much larger batch sizes than normal dine-in service.

How Many Burners Do You Have?

Multiple pressure cookers require enough range capacity to operate them without interfering with the rest of the line.

Can Employees Safely Handle the Size?

A very large cooker filled with food and liquid becomes extremely heavy.

Larger is not always better.

Do Not Buy an Oversized Pressure Cooker Just Because It Is Bigger

Imagine you normally cook only six liters of dal.

Buying a 60 liter cooker for that job would be impractical.

It would be:

• Harder to handle
• Much larger than necessary
• A poor use of kitchen space

Choose a size that matches realistic batch production.

Do Not Buy Too Small Either

If employees are running a 10 liter cooker six times every morning just to prepare enough dal, the kitchen may have outgrown that capacity.

A larger model could reduce:

• Batch count
• Employee handling
• Prep complexity

Nishi Enterprise Pressure Cooker Options

Nishi Enterprise currently carries pressure cookers for a wide range of restaurant volumes.

Popular commercial options include:

• Hawkins Aluminum Pressure Cooker 10 Liters
• Hawkins Aluminum Pressure Cooker 12 Liters
• Hawkins Aluminum Pressure Cooker 14 Liters
• Hawkins Aluminum Pressure Cooker 18 Liters
• Hawkins Big Boy Aluminum Pressure Cooker 22 Liters
• Large Size Aluminum Pressure Cooker 40 Liters
• Large Size Aluminum Pressure Cooker 60 Liters

You can compare the entire current lineup in the Nishi Enterprise Pressure Cooker Collection.

Frequently Asked Questions About Pressure Cookers

What can you cook in a pressure cooker?

Pressure cookers can be used for dal, kidney beans, chickpeas, rice, khichdi, potatoes, vegetables, goat, lamb, stews, soups, stocks, and many other foods that benefit from moist cooking.

Why do restaurants use pressure cookers?

Restaurants use pressure cookers to reduce cooking time for beans, lentils, meats, and other long-cooking ingredients while freeing burners and making batch production easier.

Why are pressure cookers popular in Indian restaurants?

Indian menus frequently include dal, rajma, chana, whole pulses, goat, rice, and other foods that respond particularly well to pressure cooking.

Can you cook rajma in a pressure cooker?

Yes. Pressure cooking is one of the most common methods for tenderizing dried kidney beans before they are combined with the onion, tomato, and spice mixture used to make rajma masala.

Can you cook chana in a pressure cooker?

Yes. Dried chickpeas are commonly soaked and pressure cooked before being used for chole or chana masala.

Can you cook dal in a pressure cooker?

Yes. Both split and whole dals can be pressure cooked, although cooking requirements vary according to the pulse.

Can you make dal makhani in a pressure cooker?

A pressure cooker can be used to soften the whole black urad and kidney beans used for dal makhani. The dish can then be simmered and finished separately to develop its characteristic texture and flavor.

Can you cook goat in a pressure cooker?

Yes. Pressure cooking can help tenderize goat for curry, stew, and other long-cooked preparations.

Can you cook rice in a pressure cooker?

Yes. Pressure cookers can prepare rice, although high-volume restaurants may also use dedicated commercial rice cookers for continuous rice production.

Can you make khichdi in a pressure cooker?

Yes. Rice and dal can be pressure cooked together to produce the soft consistency commonly associated with khichdi.

Can you cook potatoes in a pressure cooker?

Yes. Restaurants can pressure cook potatoes for dishes such as samosas, aloo tikki, aloo paratha filling, curries, and chaat.

Can you make stock in a pressure cooker?

Yes. Pressure cooking can speed up extraction from bones, meat, vegetables, and aromatics when making stock.

What size pressure cooker is good for a restaurant?

It depends on daily production. Nishi Enterprise currently carries restaurant pressure cookers from smaller Hawkins models through 18 and 22 liter high-volume models and larger 40 and 60 liter options.

Is a 10 liter pressure cooker good for a restaurant?

A 10 liter Hawkins pressure cooker can work well for smaller restaurant batches, side dishes, rice, dal, and everyday prep.

What pressure cooker is good for a busy Indian restaurant?

A busy restaurant may benefit from larger options such as the Hawkins 18 Liter Pressure Cooker or Hawkins Big Boy 22 Liter Pressure Cooker, depending on batch requirements.

What pressure cooker is good for catering?

Caterers can use larger Hawkins models or, for very large production, Nishi Enterprise's 40 Liter and 60 Liter Aluminum Pressure Cookers.

Should a restaurant own multiple pressure cookers?

Many kitchens benefit from having multiple capacities. A smaller cooker can handle side dishes and prep while a larger cooker handles bulk batches of rajma, chana, dal, or meat.

Are pressure cookers safe?

Pressure cookers are designed with pressure-regulating and safety components, but they must be operated according to the manufacturer's instructions. Never force open a pressurized cooker, exceed safe fill limits, or use a cooker with damaged safety components.

Where can restaurants buy commercial pressure cookers?

Nishi Enterprise carries a full Commercial Pressure Cooker collection for Indian restaurants, hotels, caterers, banquet facilities, canteens, and high-volume kitchens.

Final Thoughts: What Can You Use a Pressure Cooker For?

A pressure cooker is valuable because it is not a one-purpose piece of cookware.

One restaurant pressure cooker can help prepare:

• Dal in the morning
• Rajma for lunch
• Chana for dinner
• Potatoes for the next day's samosas
• Goat for a catering order

That versatility makes it particularly useful in Indian kitchens.

The biggest advantage is speed.

Ingredients such as dried beans, chickpeas, whole pulses, and tough meats traditionally require long cooking times.

Pressure cooking allows restaurants to dramatically shorten that process while still achieving the tender texture those foods require.

For smaller and medium restaurant batches, options such as the Hawkins 10 Liter, Hawkins 12 Liter, and Hawkins 14 Liter Pressure Cookers provide useful everyday capacities.

Busy restaurants and caterers can move up to the Hawkins 18 Liter or Hawkins Big Boy 22 Liter Pressure Cooker.

Very high-volume operations can consider Nishi Enterprise's 40 Liter or 60 Liter Aluminum Pressure Cookers.

The best size is not automatically the biggest one.

Choose a pressure cooker based on:

• What you cook
• How much you cook
• How often you use it
• Whether you cater
• How many cooks and burners are available

Many restaurants will benefit most from having two different sizes so the kitchen can prepare multiple foods simultaneously.

You can compare all of Nishi Enterprise's current options in the Commercial Pressure Cooker Collection.

Restaurants building out the rest of an Indian cooking line can also browse Nishi Enterprise's Indian Cookware collection for kadais, patilas, idli steamers, mixing tools, and other restaurant cookware.

For a kitchen that regularly cooks dal, rajma, chana, rice, goat, or other long-cooking ingredients, a pressure cooker is not simply a way to cook faster. It can help the entire prep operation use its burners, labor, and time more efficiently.