An ain manæ kitchen was equipped with a range of terracotta vessels made by local potters who went from house to house taking orders, returning with the finished goods. The kumbara (potter) was part of the extended community of a nāḍë (village) which included the airi (carpenter); kolla (blacksmith); mæda (drummers and basket-weavers) and poḷeyas (farm workers).

At putari, the harvest festival, each of these communities brought new vessels and utensils for domestic use as well as agricultural implements to an ain manæ, thereby being incorporated into the rituals and ceremonies of the harvest, signifying the integrated and interdependent spirit of the village. Originally crafted from māmbaṭṭa (clay), with increased prosperity, these cooking and storage vessels were later made in copper, bell metal and brass, a good collection signifying the wealth of a family.

Terracotta canteens with flattened sides for carrying and storing liquids. The smaller canteen was used to carry drinking water. The larger was used to store distilled liquor made from paddy, known as kāchënü kaḷḷë. The stoppers were also crafted from clay.
From the collection of BP Appanna and Ranu Appanna