The frying pan was introduced by the British in India, and adopted by the Parsi population initially. Now it is one of the integral utensils to be used in the Indian kitchens.
It differs from traditional Indian cookware in two aspects. The bottom of the frying pan is usually not curved, but flat instead and the frying pan has a handle to hold unlike the traditional Indian utensils.
The frying pans are available in varying diameters, and have a flat bottom surface with straight or slightly curved sides sloped outward. The depth too varies. At the top, there is a handle projecting outward. These were primarily used to cook omelettes but are now used to sauté small quantities of vegetables/meats too. Traditionally they were made of aluminium, but nowadays the non-stick variety is very popular and easy to clean and maintain.