Hawkins Futura Hard Anodised Tadka Pan - ATP1

Tempering, known as tadka, is one of the most defining techniques in Indian cooking. It involves heating spices in fat such as ghee or oil to release their essential aromas before adding them to a dish. The right pan makes this process controlled, fast, and precise.

The Hawkins Futura Hard Anodised Tadka Pan is purpose-built for this technique. Made from tough hard anodised aluminium, it heats quickly and evenly, allowing spices to bloom without burning. Its compact size gives you control over timing—critical when working with cumin, mustard seeds, garlic, dried chillies, or asafoetida (hing).

Why a Dedicated Tadka Pan Matters

In European kitchens, gas burners are often absent and hob sizes are smaller. A dedicated tadka pan allows you to prepare tempering separately and pour it over dals, khichadi, chutneys, raita, or vegetables—without overheating a large pan.

This pan also works well for melting ghee or butter, reheating small quantities, or preparing spice oil separately before mixing into a dish.

If you would like to understand the technique in more depth — including spice order, regional styles, and timing — you may find our detailed guide helpful: Learn how tadka (tempering) works in Indian cooking.

Material & Build

• Hard anodised aluminium – tough, durable, and long-lasting
• Approx. 3.25 mm thick body for even heat distribution
• Non-reactive surface suitable for spices and ghee
• Stainless steel handle designed to stay cool during use

Sizes & Dimensions

ATP1

• Diameter: 10 cm
• Capacity: 0.24 litre
• Carton dimensions (WxDxH): 352 × 135 × 68 mm

Regional Names for Tadka

This tempering technique appears across India under different names:

• Tadka / Tarka – Hindi / Punjabi
• Vaghaar / Baghaar – Gujarati / Urdu
• Phoron – Bengali
• Fodni – Marathi
• Thaalimpu / Thalipu – Tamil / Telugu
• Oggarane – Kannada

Suitable For

• Dal, khichadi, sambhar, rasam
• Coconut chutney & South Indian tempering
• Raita, yoghurt dishes, finishing oils
• Melting butter or ghee
• Small reheats and spice infusions

FAQs

Q1: Can I use this pan on electric or induction hobs?
A1: This pan works best on gas and electric hobs. For induction, a compatible induction plate may be required.

Q2: Do I really need a separate tadka pan?
A2: A small dedicated pan gives better control and prevents spices from burning, especially in European kitchens with limited flame control.

Q3: Is this pan only for Indian cooking?
A3: No. It can also be used for melting butter, heating flavoured oils, or reheating small portions.

Q4: What size should I choose?
A4: ATP1 is ideal for single-dish tempering. ATP2 suits slightly larger quantities or family cooking.