How #StainlessSteel #Cookware, can change your life?

Stainless Steel Cooking, has been in the Industry and in our Kitchen for the longest. However, lack of right composition or Technology in its construction has brought limitations to its usage. There have been enough stories around, to convince the ‘not so happy experience’ with Stainless Steel Cooking.

Challenging those experiences, Vinod Cookware India’s fastest and Oldest Cookware Brand has introduced its revolutionary ‘TriPly Platinum Series’, which upskills the age-old methods to healthier and new age needs. Before, we begin the discussion on the new Vinod product launch briefly, let’s fathom; “How Stainless Steel cooking can change your life”.

Stainless Steel Cookware is not just a passing trend, or fad, but one of the recent eureka Moment Indian kitchens witnessed.  Not only, is Cookware more durable but is corrosion free and rust free. The new age multi-play construction enables excellent cooking performance which brings quick heat absorption and even heat distribution which means no food burning or sticking when in action. Last but not the least, the no food reactive, is also one of the safe product for acid foods, which means does not risk of leaching with harmful chemicals, keeping safety first. The SS Cookware literally guarantees generations to come.

Understanding the benefits of SS Cooking, Vinod Cookware with years of focussed research and innovation, introduces ‘Triply Platinum Series’. One of the first Make in India, Stainless Steel Cookware is made up of the finest Triple layered construction. Our Platinum Triply series cookware is a Stainless steel – Aluminium – Stainless Steel sandwiched technology cookware. The upper layer is 18/8 stainless steel food grade. The middle layer of aluminium evenly decapitate heat, and make sure there is no hot spot that would burn your food and saves up to 20% fuel and cooking time. Suiting all kinds of cooking techniques, the middle layer enables enhanced heat retention and transmission. And the bottom layer is SS 430 Magnetic stainless steel which makes it suitable for both gas stove and induction.

The Triple layered cookware provides fast and even cooking and most importantly doesn’t let the food stick to the bottom or burn. The exotic silver shine and a mirror glossy polish serves the purpose, not just for cooking but serving too, like we say ‘Cookware to Serve ware’. Designed to take minimum storage space, and easy to clean, the Vinod TriPly Platinum Series ranks on the must have cookware for your kitchen.

To know more on the new launch, and healthier option for cooking, visit:

Know more on #VinodSASCookingChallenge

Vinod Cookware, one of the oldest Cookware brand in India is set to revolutionize the Cookware Industry. It’s time India adopts and understands the Healthier way of Cooking with Stainless Steel. Yes, you heard it right we are going to break the age old Myths around SS and introduce one of the most path breaking Cookware of the Industry “TriPly Stainless Steel Platinum Cookware”. However, before we begin in detail, on the product, lets understand What SAS Cooking Challenge is?

SAS Cooking Challenge is India’s first Stainless Steel Cooking Challenge, wherein the Top Chefs, Home Chefs and Bloggers will be cooking in Vinod TriPly Stainless Steel  Platinum Cookware and de-bunk the traditional myths of the Indian Kitchen. Joining us for the Challenge we have known eminent personalities which includes Pankaj Bhadouria (Winner of Masterchef Season 1), Kunal Kapur (Indian Celebrity Chef and Ristorante) and Vicky Ratanani (Celebrity Chef, Earliest food Connoisseur to introduce molecular gastronomy). An extension to this includes the Popular Home Chefs – Kabitas Kitchen, Yaman Agarwal from Cooking Shooking and Reshu Drolia from Mints Recipe.

The Challenge shall capture their experience with the Stainless Steel Cookware, and share their first hand impressions. Well before we unveil the experience in next blog we underline our take – Fuss Free, Burn free and delightful experience!

What exactly is the SAS technology?

SAS Technology, is India’s first Three layered construction, encouraging the Stainless Steel adoption in India. The Cookware known as the “TriPly Stainless Steel Platinum Series” comprises of 3 layer of Stainless Steel-Aluminium-Stainless Steel sandwiched technology. The upper layer is 18/8 stainless steel food grade. The middle layer of aluminium evenly distribute heat, and make sure there are no hot spots that would burn your food plus saves up to 20 % fuel and cooking time. And, the bottom layer is of SS 430 Magnetic stainless steel which makes it suitable for both gas stove and induction.

The unique technology shall provide fast and even cooking, most importantly doesn’t let the food stick to the bottom preventing it from burning.  The exotic silver shine and a mirror glossy polish makes it the most attractive nutritional cookware that allows you to directly serve your food in it. Easy to cook and easy to serve the platinum cookware is the dream come true for both home and industrial chefs.

So stay Tuned, and Join us LIVE for the SAS Cooking Challenge Week and the product launch this 25th Sept – Cook Healthy, Cook Jaldi!

Follow more about Vinod SAS Cooking Challenge here:


A Mindful Approach to Wellness At Home

Lamp eats darkness and produces [black] soot!
What food (quality) [one] eats daily, so will [one] produce.

To ensure good health, the onus nowadays has shifted from healthy eating to healthy ways of cooking. They rightly say that the awareness and acknowledgement of a single possibility can change everything. As the world becomes a global community, awareness seeps in that not only eating should be right but our ways to cook should be right. Modern medicine has been conducting serious research which indicates the dangers of modern cookware. The nickel and chromium seeps from aluminum and stainless steel vessels into the food adulterating and changing the chemical composition.

This brings in a niggling doubt that is the food we are eating altered during the cooking process such that it is detrimental to triggering Alzheimer and related health issues.

Zero chemicals and a mineral boost is what you need from modern cookware, addressing this growing demand is a range of cookware which is upmarket and upscale.

Our new range of cookware namely Triply Cookware is fabricated/assembled/composed of 3 layers.


The inner focal layer — the core that comes in exposure with the food is made up of 18/8 stainless steel- high grade stainless steel.

The second, subsidiary level composed of aluminum which helps in equidistribution of life ensuring that food does not burn, stick to the pan.

The third, final layer comprising of 430 magnetic steel is the icing on the cake — it makes the cookware induction friendly. Induction cooking is the need of the hour with more and more people opting for this contemporary style of cooking.


The logic of launching a well-researched product like this is consumer behavior. The harmful effects of aluminum always play on the consumer’s mind. At the same time it is cumbersome to cook with steel as people have biased notion that food particles tend to stick to steel.

The solution lay in launching healthy cookware options made with right technology which not only making cooking a smooth process but also doesn’t become a source of worry.


 For more information visit

“Ramzan Special – #IftarSweetTreats – Sheermal

Sheermal, as its name suggests (‘sheer’ meaning milk and ‘mal or maal’ meaning loosely connoting “rich food”) is one of the several rare Lucknow and Hyderabadi delicacies and very famous during#Ramazan#IftarSweetTreats

Servings : 6

Ingredients :

  • 3 cups maida (refined flour)
  • 1 cup milk
  • 2 Tbsp milk extra
  • 1 tsp sugar
  • 3/4 cup ghee
  • Salt to taste
  • Few saffron strands

Recipe :

  • Soak saffron strands in 2 tbsp hot milk for 1/2 an hour, then mix well to dissolve the saffron.
  • Mix together flour, salt and sugar and add melted ghee.
  • Rub in the ghee then adding a little milk at a time, knead into a soft smooth dough.
  • Cover and keep aside for 2 hours. Knead, and keep again for 2 hours.
  • Roll dough into 6″ rounds about 14″ thick and prick all over.
  • Cook on a tawa/griddle, first over high heat then low, to cook through, till brown on both sides.
  • Smear with the milk solution, cook a little more, then serve hot brushed with ghee.

Ramzan Special – #IftarSweetTreats – Phirni

Light, creamy and sweet, this chilled rice pudding flavoured an important meal during Ramzan.#ExclusiveToRamzan #IftarSweetTreats #Phirni

Serving : 3


  • 250 ml milk
  • 2 tsp rice flour
  • 2 Tbsp almonds – chopped
  • 2 Tbsp pistachios – chopped
  • 2 green cardamom – crushed
  • 11/2 Tbsp sugar

Recipe :

  • Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps.
  • Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits.
  • Pour the mixture into serving bowls. Garnish with chopped dry fruits and crushed cardamom.
  • Refrigerate for 2-3 hours. Serve chilled.

Ramzan Special – #IftarSweetTreats – Shahi Tukda

The Word ‘Shahi’ means royal and tukda means ‘a piece’. so,  Shahi Tukda literally get translated to royal piece. One piece of a traditionally made rich, popular desert ‘shahai tukda’ will give you a feeling of royalty.

Serving: 3



  1. Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
  2. In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
  3. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
  4. Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.
  5. Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
  6. Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.

Ramzan Special – #IftarSweetTreats – Paneer Ki Jalebi

Paneer Ki Jalebi is one of the most loved sweets in the month of Ramadan. It is a great desi dessert for Paneer lovers. Do Try this simple recipe and bring sweetness home this Ramzan !

Serves: 2-4


  • Paneer (150 gm)
  • Milk (2 tsp)
  • Refined wheat flour (maida) (1 tsp)
  • Baking powder (A pinch)
  • Cardamom (elaichi) powder (1/4 tsp)
  • Green cardamom (elaichi) (3–4)
  • Saffron (kesar) (a few strands)
  • Sugar (1 cup)
  • Water (1/2 cup)
  • Oil (for deep-frying)

Method :

  • In a heavy-bottom pan, dissolve sugar in water and heat till it bubbles.
  • Add elaichi and continue boiling on medium heat, stirring occasionally, add saffron strands.
  • The syrup should be of single-string consistency.
  • In a paraat, mix flour, chhena, baking powder and elaichi powder and knead into a soft and moist dough using some water.
  • Roll the dough into medium thick rope of around 12 cm.
  • Slowly wind or coil the dough, make two and a half turns leaving small space between the turns.
  • In a flat pan, heat oil to medium hot.
  • Slowly add the paneer jalebis and fry till golden brown.
  • Immerse the fried jalebis immediately in warm sugar syrup.
  • Cover and let stand for a couple of hours.
  • Heat the syrup with the paneer jalebis till boiling point.
  • Cover and let cool for a few hours.
  • Paneer jalebis should absorb most of the syrup and swell in size.
  • Serve the paneer jalebis warm or cold.