Serving bowls run from tiny dip bowls to large salad and curry bowls — and choosing the right size and material for the dish, then styling them in layers, is what makes an Indian table feel considered rather than crowded. Here is a simple guide.
A quick guide to serving bowl sizes
- Small (dip / katori): chutneys, raita, pickle, sev, dry fruits, dessert portions.
- Medium (side): a single sabzi, dal, salad for two to four, or fruit.
- Large (sharing): rice, biryani, family-size curry, salad or a punch of fresh fruit.
- Footed / decorative: raised bowls that add height to a spread and double as centrepieces.
What to serve in each
Match the bowl to the dish: katoris for raita, chutney and kheer; medium bowls for a single sabzi or salad; large bowls for rice, curry and biryani; and footed bowls for nuts, fruit or a styled dessert. Browse the full range of serving bowls.
How to style bowls on the table
Three quiet rules go a long way. Work in odd numbers — threes and fives look more natural than pairs. Vary height by mixing footed and flat bowls so the eye travels. And mix materials — a brass bowl beside a wooden one beside glass reads as collected, not bought.
Material matters
Each material has its place. Metal and brass bowls bring ceremony and keep their good looks for years with a hand-wash and a dry. Wooden bowls are warm and food-safe for dry and plated foods (use a liner for oily or wet dishes). Glass bowls are light and let colourful food shine. All are handcrafted by Indian artisans and carry our original, in-house designed prints.
Bowls for gifting & festive tables
A nested set or a printed footed bowl makes a generous gift; at festive time, bowls of dry fruit and mithai become part of the decor. See our gift boxes and festive collection.
Frequently asked questions
What are the different sizes of serving bowls?
Broadly four: small dip bowls or katoris, medium side bowls, large sharing bowls, and footed or decorative bowls. Most homes benefit from a mix of all four.
What do you serve in a serving bowl?
Anything shared at the table — raita, chutney and pickle in small bowls; sabzi, dal and salad in medium bowls; rice, curry and biryani in large bowls; nuts, fruit and dessert in footed bowls.
Can you serve curry or dal in a brass or metal bowl?
Yes. Serve and enjoy as usual, then hand-wash and dry promptly. For very acidic dishes, avoid leaving them sitting in the bowl for long periods to protect the finish.
Are wooden bowls food-safe?
Yes, for dry and plated foods. Use a liner for oily or wet dishes, hand-wash only, and oil the wood occasionally to keep it nourished.
How many serving bowls do I need for a dinner party?
As a rule of thumb, plan one large sharing bowl per main dish, a medium bowl per side, and several small bowls for chutneys and accompaniments — an odd-numbered mix always styles well.