Zishta Traditional wisdom in hand made Tin Chombu /Rasam vessel . As per Ayurveda cooking in Tin vessels has various benefits and improves the taste of food. The same has been documented in modern science too. As per modern science, Tin is used to reduce bad breath, and helps in preventing chances of diabetes, and develops virility and strength. Artisan takes an ingot of Tin, heats it repeatedly and beats it to a sheet shape and then starts working on the corners carefully to bring it to the shape of the utensil. The artistic skill is to maintain a thicker base and uniform thickness for the sides and the same has to be achieved by repeatedly mild heating and beating of the sheet of tin with a light hammer. It takes the artisan anywhere between 6-8 hours to make a vessel depending on the size. Unfortunately there are only a few artisans left who know properly how to make it using pure Tin. Utility value of Eeya chombu (Tin vessel) is traditionally used for making rasam. Its properties give a unique taste and aroma to the Rasam. It can also be used to set thick curd. Some other extended uses of eeya chombu include making kheer (Payasam) or boiling milk. Eeya Chombu: Size: Medium, Diameter: 13.5cm, Capacity: 0.7-0.8L, Height: 9cm, Weight: 0.55 Kg