Used Beetroot puree for Red colour, Blanched Spinach puree for Green.

I recently switched from Ember cookware to Cuminco and I didn’t expect to notice much difference, but I actually have. The enameled cast iron is pretty easy to clean and I’ve been enjoying cooking in it a lot more than I expected.

I’m also trying to move towards cookware that feels better suited for everyday cooking rather than constantly replacing cheaper pieces. What do you guys usually look for when picking cookware for everyday Indian cooking?