Garuda Premium Honeycomb Triply Roti Tava

A roti that puffs up evenly needs a tava that heats evenly first. This tri-ply tava is built so heat reaches every inch of the flat surface at the same time, not just the centre where the flame sits.

Why Rotis Puff Unevenly on a Regular Tava
A single-layer tava heats directly above the flame first, so the centre gets hot fast while the edges lag behind. That's usually why one side of a roti browns in patches while the other stays pale, or why phulkas puff unevenly. This tava's aluminium core runs across the full base, so heat spreads sideways as fast as it spreads upward, giving the whole roti the same heat at the same time.

Built for Daily Roti-Making, Not Occasional Use
A tava sees more daily flame time than almost any other pan in an Indian kitchen, often twice a day for years. This tri-ply build is designed to hold its shape and even-heating property through that kind of repeated daily use, rather than warping or developing hot spots after a few months like thinner single-layer tavas often do.

22cm, Sized for Daily Rotis
At 22cm, this tava fits the standard size most households use daily for roti and phulka, large enough for a full-size roti without being bulky to store or lift one-handed while cooking.

Tava Details

• Construction: 3-layer tri-ply, stainless steel exterior and interior with aluminium core
• Size: 22cm
• Cooktop compatibility: Gas, induction, ceramic, coil
• Recommended flame: Low to medium
• Dishwasher safe: Yes

Backed by 40 Years of Garuda
Garuda has been manufacturing stainless steel cookware in India since 1985, from our own factory. This tri-ply tava is built using the same fused, layered construction we've applied across our range, sized specifically for daily roti-making.

Using Your Tri-Ply Tava Correctly

• Heat the tava on low to medium flame for a minute before placing the roti, letting the layers warm evenly.
• Avoid very high flame, tri-ply retains heat well and the surface can overheat faster than a thin single-layer tava.
• Use a flat wooden or steel spatula to turn rotis without scratching the surface.
• Let the tava cool before washing to avoid warping.
• Dry fully after washing to prevent water spots.

Questions Before You Buy

Does tri-ply actually change roti texture, or just cooking time?
It mainly affects evenness, less likely to have a raw centre or overdone edge, rather than speeding up cooking itself.

Why does this tava cost more than a basic one of the same size?
The extra layers add material and manufacturing steps, which is what drives the price, not just the size or brand.

Can this tava double up for dosa or only rotis?
It can handle dosa too, though a wider, flatter dosa tava is usually better suited for spreading batter thin.