Kuni or clay pot was traditionally used for cooking and storing food. They were used for their ability to cook delicious food, concentrating flavors and retaining heat with ease. The food cooked in earthen pots are high in iron, calcium, magnesium and sulfur which plays an important role for the well being of a human body. 

Cooking in earthen pots is a slow process and involves the use of a minimum amount of oil thereby helping in retaining food’s natural oil and moisture. These pots add a fantastic aroma to the food, giving it a light earthy favor while retaining 100% of its nutrients. These pots were readily used in the Dogra cuisine to cook meals. The urbanized societies have replaced these pots with the modern metallic ones but they are still used in some rural areas.