"Steel Thalis & Stubborn Sambars: Why Food Tastes Better in Steel"

By #SaltChef Padmaja M

There’s a reason why food hits different when served in a steel plate. It’s not just nostalgia—it’s science, soul, and something sacred.

I grew up in a household where my plate and my glass were my identity. My name was scratched proudly onto the back of that round, gleaming thali. That plate didn’t just hold food—it held memories.

The rice mountain with dal lava spilling down, a puddle of rasam spreading across the edges, crispy potato fry neatly on the side, pickles and curd waiting patiently for its turn. My thali was a universe, and every meal was a story.

Why steel makes food taste better

Steel doesn’t just serve food—it serves honesty. Unlike plastic, it doesn’t leach. Unlike ceramic, it doesn’t chip. Unlike fancy imported ware, it doesn’t feel foreign.

Steel plates heat evenly, welcome every dish like it’s the first time, and hold on to nothing but today’s flavours. The crunch of a medu vada, the dollop of ghee on rice, the spicy swirl of sambar—they all taste brighter, cleaner, more real on steel.

The shiny plate club

As a child, I remember polishing my plate after every meal—not just to clean it, but to make sure I could see my reflection in it. That was the real “shiny plate club.” A badge of honour in many Indian homes.

And steel wasn’t just a utensil. It was love language.

A bride’s trousseau always carried a full steel dinner set—tumblers, serving bowls, dabbas, even little katoris for chutneys.

Families were silently judged by how thick their steel plates were, how sturdy their handi was, and how beautifully their dinnerware gleamed.

No imported cutlery or crockery has ever matched that status—or that sentiment.

Steel is memory

Even today, at SALT for Cooking, when I style food on steel plates, the dish feels complete. The crunch of vadas, the spread of parathas, the creaminess of curd, the brightness of pachadis—it all comes alive. Food looks happier. More rooted. More us.

"Steel isn’t just a utensil. It’s a part of our food story. It holds our sambars, our secrets, and our childhood in every bite."