A Sigri is a

stove A stove or range is a device that burns fuel or uses electricity to generate heat inside or on top of the apparatus, to be used for general warming or cooking. It has evolved highly over time, with cast-iron and induction versions being develope ...

used for cooking, especially in North

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

. The fuel used is usually

coal Coal is a combustible black or brownish-black sedimentary rock, formed as rock strata called coal seams. Coal is mostly carbon with variable amounts of other elements, chiefly hydrogen, sulfur, oxygen, and nitrogen. Coal is formed when ...

, dried

cow dung Cow dung, also known as cow pats, cow pies or cow manure, is the waste product ( faeces) of bovine animal species. These species include domestic cattle ("cows"), bison ("buffalo"), yak, and water buffalo. Cow dung is the undigested residu ...

and

wood Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of lignin ...

, therefore it is principally used by those who cannot afford liquefied petroleum gas stoves. Sigris are also used during winters for warmth. 250px, Food being cooked on a sigri

Manufacture

A traditional Sigri is made from a steel cylinder by cutting a small hole in the side wall (to be used when lighting the stove). Then, several thin iron rods are pushed through the walls about seven centimetres below the upper opening, to form a mesh. The walls and the interior are covered with approximately an inch of clay, which acts as an insulator.

Lighting

Lighting a Sigri requires a substantial amount of effort. First, the fuel (either coal, cow dung or wood pieces) is loaded through the upper opening. A piece of cow dung (perhaps soaked in kerosene) is then lit and inserted through the hole in the side of the Sigri, below the iron rods. The Sigri is then left in a well-ventilated area until it stops emitting smoke, once up to temperature it will produce a smokeless heat. During this period it is necessary to occasionally stoke and fan the Sigri.

Prevalence

The use of Sigris is now confined to villages and small towns because of the lengthy amount of time it takes to light and the large volume of smoke initially produced. Sigris are a good method for cooking dishes which require an even supply of heat or to impart a smoky flavour, and as such have made a modest resurgence amongst restaurants.

References

Home Science

External links

Gas Stove Reviews & Guide
Stoves Indian culture Desi culture