 Nariyal khuruchni (left) and regularboti (right) | |
| Other names | Chulesi,da,dao,hasua |
|---|---|
| Classification | Knife |
| Uses | Cutting meat, fish and vegetables |
| Types | Kitchen knife |
botidao also known aschulesi,botki,dao,da,aruvamanai,chulesi,pavshi,vili,morli,pahsul orpirdai is a cutting instrument,[1] most prevalent inNepal,Maharashtra,South India,Bihar,Pakistan and theBengal region,[2]Bihar,Tripura, theBarak Valley ofAssam.
It is a long curved blade that cuts on a platform held down by the foot. Both hands are used to hold whatever is being cut and move it against the blade. The sharper side faces the user.[3] The method gives excellent control over the cutting process and can be used to cut anything from tiny shrimp to large pumpkins.
A larger version of the instrument, with a bigger blade, is used for gutting and cutting fish. Another version of the instrument comprises theNariyal Khuruchni (coconut grater) in the form of a flat round top with sharp small shark-like teeth all around it to serrate coconut.Dao ordaa (one of many variants called in Bangladesh, specificallyChittagong andSylhet) is a variation of boti, which is handheld.
The cutting instrument is not unique toBengal. It is also used in regions throughoutIndian subcontinent. It is known by different names in different languages. The names in various Indian languages or region are:
It is designed for the cooks to sit comfortably on the floor and cut vegetables and meat with one leg folded on the wooden base and the other leg stretched. The coconut scraper is in all states mentioned above who produce and use more coconuts in the cuisine.