From Matka to Dahi Handi — Why Clay Keeps Food Alive, Fresh & Full of Prana

Before the invention of refrigerators or metal cookware, India relied on a much simpler technology: earth.
Clay — mitti — has been used since the Indus Valley Civilization to store water, make curd, and cook food. This wasn’t just convenience; it was deeply rooted in Ayurveda.

Why Ayurveda Prefers Clay for Storing Water

Ayurvedic texts classify clay as sheetal (cooling) and pavitra (purifying). When water is stored in a matka:

• It naturally cools without electricity

• Its pH becomes more alkaline

• Heavy impurities settle at the bottom

• The taste becomes sweeter and smoother

This is why matka water is still recommended for balancing pitta dosha and improving digestion.

Dahi in Clay Pots: The Secret of Perfect Fermentation

When curd is set in a clay dahi handi, the porous surface absorbs excess moisture and maintains ideal temperature. This results in:

• Thicker, creamier curd

• Better probiotic quality

• Naturally enhanced flavor

• Longer shelf life

Ayurveda states that foods prepared in a natural environment — without metals or plastics — retain higher sattva (purity).

Vorgos Dahi Handi & Matka — Why They’re Special

• Handcrafted with natural clay, ensuring microscopic pores ideal for fermentation

• No glaze, no chemicals, no artificial color

• Maintains ideal moisture balance

• Designed by artisans with generations of expertise

Modern Health Benefits of Ancient Practices

Storing water in a terracotta matka can help:

• Improve digestion

• Support metabolism

• Reduce acidity

• Maintain body temperature

And setting curd in clay is still the healthiest method — recommended for children, seniors, and fitness-conscious individuals.

Rediscover the taste of purity with Vorgos’ handcrafted matkas and dahi handis — where ancient Ayurvedic wisdom meets modern healthy living.