Patilas

Commercial Patilas, Pateelas & Bhagonas for Indian Kitchens

Commercial patilas are large cooking pots widely used in Indian restaurants, catering kitchens, banquet halls, temples, community kitchens, and other high-volume foodservice operations. Also commonly called pateela, pateela pot, bhagona, sauce pot, or cooking deg, this style of cookware is well suited to preparing large batches of curry, dal, gravy, rice dishes, soups, stews, and other foods.

At Nishi Enterprise, our Patilas collection includes heavy-duty aluminum patilas and stainless steel patilas in a wide range of commercial capacities. Available sizes extend from approximately 74 to 200 quarts depending on the material and model, giving restaurants options for everyday batch cooking as well as large-scale catering and banquet production.

Our current aluminum and stainless steel patilas are designed with substantial 5 mm bottoms and commercial handles for large-volume kitchen use.

For additional cookware used in Indian restaurant kitchens, browse our Indian Cookware collection.

What Is a Patila?

A patila is a large round cooking pot commonly used throughout Indian and South Asian kitchens.

The term may also be spelled pateela or patila, and similar cookware is often referred to as a bhagona or large sauce pot.

Commercial versions are available in much larger capacities than typical household cookware, making them useful for restaurants that prepare food by the gallon rather than by individual portions.

The relatively wide cooking surface and large capacity make patilas useful for many recipes where cooks need access to the food for stirring, seasoning, reducing, and portioning.

Patila, Pateela & Bhagona: Are They the Same?

The terminology can vary by region, language, and kitchen.

Patila, pateela, and bhagona are often used to describe similar large round cooking vessels used for curries, gravies, rice, dal, milk, soups, and other high-volume preparations.

Some cooks may use the terms more specifically based on shape or local tradition, but customers shopping for commercial Indian cookware frequently search all three names for this general style of pot.

Commercial Patilas for Restaurants

Restaurant kitchens often need cookware much larger than what would normally be found in a residential kitchen.

A commercial patila can provide the capacity needed for preparing curry bases, dal, chole, rajma, sambar, gravies, soups, rice preparations, and other foods in large batches.

Rather than repeating many small batches, a restaurant can select a pot size that better matches its daily production.

Heavy-Duty Aluminum Patilas

Aluminum patilas are widely used in Indian commercial kitchens because large capacities can be produced without the extreme weight associated with similarly sized heavy stainless steel cookware.

The Heavy Duty 5mm Aluminum Patila Sauce Pot with Lid is available in multiple sizes ranging from approximately 75 to 195 quarts.

The series includes large capacities intended for restaurants, caterers, banquet kitchens, temples, and other operations preparing substantial batches.

Each size includes a matching lid and side handles for handling the pot within a commercial kitchen.

Stainless Steel Patilas

For operators who prefer stainless steel cookware, Nishi also carries a Heavy Duty Stainless Steel Patila line.

These large stainless steel bhagonas are available in capacities from approximately 74 to 200 quarts.

The line uses a 5 mm thick bottom and solid side handles, giving restaurants a heavy-duty alternative to aluminum patilas.

Aluminum vs. Stainless Steel Patila

Both materials can work in commercial Indian kitchens, but they provide different characteristics.

Aluminum patilas are substantially lighter for their size, which can become an important consideration when working with very large cookware.

Stainless steel patilas provide a different construction and are often preferred by kitchens that want stainless cookware throughout their operation.

The best choice depends on kitchen preference, the foods being prepared, handling requirements, existing cookware, and budget.

5mm Thick Bottom Patilas

The active aluminum and stainless steel patila lines in this collection use a 5 mm thick bottom.

A substantial base is particularly important in large commercial cookware because the bottom needs to support both the weight of the food and repeated restaurant use.

Large-batch cooking can place very different demands on cookware than preparing a few portions at home, which is why commercial kitchens often choose heavier construction.

Patilas with Lids

The aluminum patila series includes matching lids.

A lid can be useful during different stages of large-batch cooking, depending on the recipe and preparation process.

It also gives the kitchen a way to cover the vessel when appropriate rather than requiring a separate lid to be sourced later.

Large Commercial Patilas

One of the defining features of this collection is the available capacity.

These are not small household sauce pots. They are intended for operations that may prepare dozens or hundreds of portions from one batch.

Nishi's current patila assortment reaches approximately 195 quarts in aluminum and 200 quarts in stainless steel.

That makes the collection relevant not only to restaurants but also to large caterers, banquet facilities, temples, gurudwaras, community kitchens, and other high-volume operations.

75 to 100 Quart Patilas

Patilas in the approximately 75 to 100-quart range provide substantial capacity without immediately moving into the largest cookware available.

These sizes can work well for restaurants that prepare large batches daily but do not regularly need 150 or 200 quarts of capacity.

The aluminum range includes 75, 87, and 97-quart options, while the stainless steel line includes comparable sizes beginning around 74 quarts.

100 to 150 Quart Patilas

The 100 to 150-quart range moves into heavier commercial production.

These sizes can be useful for larger restaurants, caterers, commissaries, and banquet operations that regularly cook substantial quantities of one item at a time.

Available aluminum sizes in this general range include approximately 112, 127, 137, and 148 quarts, while the stainless series includes capacities around 110, 122, and 143 quarts.

150 to 200 Quart Patilas

Patilas above 150 quarts are designed for very large-batch cooking.

Nishi's assortment includes aluminum sizes reaching approximately 174, 185, and 195 quarts.

The stainless steel line includes approximately 164, 180, and 200-quart options.

Cookware this large should be selected carefully because the filled pot can become extremely heavy and requires an appropriate cooking, handling, and kitchen setup.

What Size Patila Do You Need?

The correct patila size depends on how much food the kitchen normally prepares in one batch.

A restaurant should avoid choosing a pot solely because a larger capacity appears more versatile.

Oversized cookware can take more room on the cooking line and become harder to handle, while an undersized pot may force the kitchen to repeat the same recipe several times.

Think about normal production, peak catering orders, available burner space, and how the finished food will be transferred or portioned.

Patilas for Curry

Large patilas are commonly used for commercial curry production.

Indian restaurants may prepare curry bases or finished curries in substantial quantities before or during service.

A wide commercial pot gives cooks access for stirring, adding ingredients, adjusting seasoning, and portioning the finished food.

Patilas for Gravy

Restaurant kitchens preparing large quantities of Indian gravy bases can also use commercial patilas.

Different gravies may form the foundation for several dishes on the menu, making batch production an important part of prep in many Indian kitchens.

Choosing the right capacity can help match the pot to the restaurant's actual daily gravy production.

Patilas for Dal

Dal is another natural application for large Indian sauce pots.

Restaurants, caterers, and community kitchens may need to prepare dal in quantities far beyond what conventional household cookware can accommodate.

A commercial patila provides the volume needed for these larger batches.

Patilas for Chole & Rajma

Large-volume dishes such as chole and rajma can require substantial cookware when prepared for restaurant service or catered events.

Commercial patilas give kitchens a range of capacities so they can select cookware according to the number of portions normally prepared.

Patilas for Sambar

South Indian restaurants, catering companies, and banquet operations can use large patilas for preparing sambar and other high-volume liquid dishes.

The appropriate capacity depends on service volume and how often the kitchen prefers to produce a fresh batch.

Patilas for Biryani

A large patila can also be used for certain styles of biryani and rice preparation, depending on the restaurant's cooking method.

However, some kitchens prefer cookware specifically shaped for biryani.

For additional large-format rice cookware, browse our Biryani Degh collection.

Patila vs. Biryani Degh

A patila and a biryani degh can both be used for large-volume Indian cooking, but the shapes differ.

A patila generally has the profile of a large sauce pot with a wide opening and relatively straight sides.

A biryani degh uses a more specialized traditional shape associated with biryani and dum-style cooking.

Restaurants may keep both because the best vessel depends on the recipe and preferred cooking method.

Patila vs. Lagan

A patila is generally taller than a lagan of similar capacity.

A lagan has a wider and shallower profile, which changes the amount of cooking surface available relative to its depth.

That difference can make each style more convenient for different recipes and preparation methods.

For wider commercial Indian cookware, browse our Lagan collection.

Patila vs. Stock Pot

A patila and a Commercial Stock Pot perform many overlapping jobs, but the proportions and traditional uses can differ.

Conventional commercial stock pots are typically tall relative to their diameter and are widely used for stocks, soups, boiling, and other foodservice preparation.

Indian-style patilas often provide a broader profile familiar to cooks preparing curry, gravy, dal, rice, and other South Asian dishes.

The best option comes down to the recipe, preferred pot shape, burner setup, and kitchen workflow.

Patila vs. Kadai

A kadai is typically much shallower with curved sides, making it better suited to cooking methods that benefit from a broad open surface.

A patila provides much greater depth and capacity for liquid-heavy recipes and large batches.

Many Indian restaurant kitchens keep both types of cookware because they serve different jobs.

Browse our Kadai & Wok collection for additional options.

Patilas for Indian Restaurants

Indian restaurants are the primary commercial environment for large patilas.

One kitchen may use different sizes for dal, curry bases, gravies, rice, soups, and other menu components.

Rather than expecting one large pot to handle every recipe, high-volume kitchens can maintain several capacities based on normal batch size.

Patilas for Catering

Indian catering kitchens often need cookware much larger than what would be practical for everyday à la carte restaurant service.

A wedding or large event can require hundreds of portions of the same dish, making 100, 150, or even near-200-quart cookware relevant.

For caterers, the ideal collection may include several sizes so the cookware can be matched to the guest count and menu instead of using the largest pot for every job.

Patilas for Indian Weddings

Wedding catering can require large batches of dal, curries, rice dishes, gravies, and other foods within one production schedule.

Commercial patilas allow catering kitchens to scale these preparations into much larger quantities than typical restaurant cookware.

Large-capacity pots should be incorporated into the kitchen workflow carefully because transferring or moving a filled vessel can require substantial effort.

Patilas for Banquet Halls

Banquet kitchens often prepare food for hundreds of guests at one time.

Maintaining multiple commercial patila sizes gives the kitchen flexibility to prepare high-volume entrées while using smaller pots for lower-volume menu items.

This can be more efficient than purchasing only extremely large cookware.

Patilas for Temples & Community Kitchens

Temples, gurudwaras, religious facilities, and community kitchens may regularly prepare meals for large groups.

For these operations, high-capacity patilas can provide the volume needed for dal, curries, rice preparations, soups, and other communal meals.

The larger sizes in this collection are particularly relevant when production regularly reaches banquet or institutional scale.

Patilas for Commissary Kitchens

Central kitchens producing food for multiple outlets may use large cookware to prepare sauces, gravies, soups, and other components in bulk.

Large patilas can be incorporated into that batch-production system when Indian or South Asian foods form part of the menu.

Patilas for Restaurants with Catering

A restaurant that also operates a substantial catering business may need two different levels of cookware capacity.

Smaller commercial patilas can handle daily restaurant production, while larger 150 to 200-quart vessels can be reserved for major catering orders.

This lets the kitchen choose cookware according to each production run rather than trying to use one oversized pot every day.

Patila Handles

Handles become increasingly important as pot size increases.

The active aluminum patila line uses strong riveted side handles, while the stainless steel series uses substantial side handles.

Even with commercial handles, operators should remember that a filled large-capacity pot can be extremely heavy.

The cookware and kitchen workflow should be planned so employees are not relying on unnecessary lifting of a fully loaded vessel.

Cooking with Very Large Patilas

As cookware capacity increases, the cooking station becomes just as important as the pot itself.

A restaurant should consider burner dimensions, heat output, hood coverage, surrounding clearance, and how employees will access the pot for stirring and portioning.

Very large cookware may require a dedicated cooking position rather than occupying a conventional restaurant range burner throughout the day.

Patilas & Stock Pot Ranges

Restaurants using very large pots may also want to consider a dedicated Commercial Stock Pot Range.

A stock pot stove creates a dedicated cooking position for large cookware and is typically lower than a conventional restaurant range.

The exact patila and range combination should be checked for appropriate dimensions, support, utilities, and installation requirements.

Choosing Between Aluminum & Stainless Steel

Start with how the kitchen prefers to work.

For very large capacities, aluminum can reduce the empty weight of the cookware, which becomes increasingly noticeable as pot dimensions grow.

Stainless steel may appeal to operators who prefer stainless cookware and are comfortable with the additional weight.

Material should be considered alongside size, recipe, handling, cleaning routine, and overall kitchen setup.

Choosing the Right Patila Capacity

Estimate the amount of finished food normally produced in one batch and leave appropriate working room rather than filling a pot completely to the top.

Consider the largest regular batch, not an unusually large event that happens once every few years.

If catering volume changes substantially from event to event, owning two or three sizes may be more useful than relying exclusively on one maximum-capacity patila.

Measure Your Cooking Station Before Ordering

Large patilas occupy considerably more space than ordinary restaurant cookware.

Check the pot diameter against the cooking surface and surrounding equipment before ordering.

You should also account for the handles, which extend beyond the main body of the pot, as well as the working room employees need around the cooking station.

Consider Height as Well as Capacity

Two pots can have similar capacities while using different proportions.

When choosing large cookware, compare diameter and height in addition to the quart rating.

A taller vessel changes how easily cooks can stir and access the food, particularly when it is placed on a standard-height commercial range.

How Many Patilas Does a Restaurant Need?

A small Indian restaurant may only need a few major sizes for its largest batch recipes.

A high-volume restaurant or catering kitchen may maintain a much broader range so different dishes can cook simultaneously.

The right inventory depends on how many bulk recipes are normally prepared at the same time and the batch size of each one.

Building a Commercial Indian Cookware Setup

Patilas are only one style of cookware used in a full Indian restaurant kitchen.

Depending on the menu, an operation may also use Lagans, Biryani Deghs, Stock Pots, and Kadais & Woks.

Choosing several cookware shapes allows the kitchen to match the vessel to the food rather than forcing every recipe into the same type of pot.

Commercial Patilas & Indian Cookware

Nishi Enterprise carries cookware specifically suited to the production style of Indian restaurants, caterers, banquet kitchens, and other South Asian foodservice operations.

Browse our broader Indian Cookware collection to find additional pots, kadais, lagans, deghs, and specialty restaurant cookware.

Shop Commercial Patilas

Nishi Enterprise carries commercial patilas, pateelas, bhagonas, Indian sauce pots, large aluminum cooking pots, and heavy-duty stainless steel patilas for restaurants, caterers, banquet halls, temples, community kitchens, and other high-volume foodservice operations.

Our current assortment includes heavy-duty 5 mm aluminum patilas in capacities from approximately 75 to 195 quarts and stainless steel patilas from approximately 74 to 200 quarts.

Whether you need a practical size for everyday restaurant curry and dal production or an extra-large patila for weddings and banquet cooking, explore the collection above to compare materials, capacities, and dimensions for your kitchen.