Loading a Dishwasher seems straightforward until it isn't. Most people who say "my Dishwasher doesn't clean properly" have a loading problem, not a machine problem. Indian utensils have specific shapes — curved kadai, flat thali, tall dabbas — that don't always behave the way European-designed racks expect them to.
This guide is specifically for Indian kitchen loads: how to position each type of utensil for the best result.
Before You Load — Scrape, Don't Rinse
The biggest mistake first-time Dishwasher users make: they rinse dishes under the tap before loading. Don't do this. It's unnecessary and wastes water — which defeats the purpose of having a Dishwasher.
All you need to do is scrape solid food off the surface — leftover roti pieces, dal lumps, rice grains. Use a spatula or spoon. Liquid residue, masala, ghee, and sauces do not need to be rinsed. That's what the Dishwasher's detergent and 70°C cycle is for.
Important Note
Modern Dishwasher detergents actually work better when there's a small amount of food residue present — the enzymes in the detergent need something to activate against. Pre-rinsing reduces their effectiveness.
Bottom Rack — The Heavy Load
The bottom rack is designed for your largest, heaviest items. The spray arm below it provides the strongest water pressure.
Thalis — Vertical, in the Plate Slots
Stand thalis vertically in the dedicated plate slots. The slots keep them stable and ensure water sprays directly across the entire surface. Don't crowd them — each thali needs at least 1–2cm of gap for water circulation. Face the dirty side of the thali toward the centre of the rack, where the spray arm is strongest.
Kadai — Angled, Face Down
This is the most important loading decision for Indian kitchens. Place the kadai on the bottom rack, angled at roughly 45°, with the cooking surface facing downward toward the spray arm. This allows water to spray directly into the bowl of the kadai where the masala and ghee residue sits. If placed upright, water pools inside and circulates poorly. The angled face-down position is the correct one.
Pressure Cooker Body — Bottom Rack, Open Side Down
The pressure cooker body (without the lid seal or rubber gasket) goes on the bottom rack. Position it with the open side facing downward and angled slightly so water drains out rather than pooling. Remember: rubber gasket and pressure valve — always hand wash these separately.
Tawa — Along the Side
Flat tawa (steel) can be stood vertically along the side of the bottom rack. Ensure it doesn't block the spray arm rotation — the spray arm needs to spin freely. If the tawa is too large to fit without blocking the arm, wash it by hand.
Top Rack — Glasses, Bowls, and Lighter Items
The top rack receives gentler water pressure, making it right for items that don't need intense cleaning or that are more delicate.
Katoris and Bowls — Inverted at an Angle
Bowls should always be placed upside down and at an angle — never right-side up. A bowl placed right-side up collects water in its base and doesn't drain. At an angle (roughly 45°), water sprays into the bowl's interior, cleans the surface, and drains out freely. The angled slots on top racks are designed exactly for this.
Glasses and Cups — Inverted, in the Cup Holders
Glasses and cups go upside down in the top rack's cup holders. Ensure they don't touch each other — contact points cause scratches and also prevent proper cleaning. The inside of each glass needs water access from the spray arm above.
Dabbas (Tiffin Containers) — Open Side Down
Steel dabbas and their lids go on the top rack, open side facing down. The lids can stand vertically. For plastic dabbas: check if they're labelled dishwasher-safe. Standard Tupperware and food-grade PP plastic is fine; thin plastic containers can warp at 70°C.
Cutlery Basket
Spoons, Ladles, Forks — Handle Down (Mostly)
For most cutlery — forks, knives, spoons — place them handle-down so the eating end points up and gets maximum water exposure. Exception: sharp knives should go handle-up for safety when unloading. Mix different cutlery types together in each slot so they don't nest against each other. Ladles can stand handle-up if the basket is tall enough, or go flat on the top rack.
What Not to Load — Ever
Do Not Put These in Your Dishwasher
Cast iron kadai or tawa — water destroys the seasoning and causes rust. Copper and brass vessels — react with hot water and discolour. Pressure cooker rubber gasket — heat degrades the seal. Wooden items — warp and crack. Crystal glassware — etches and loses clarity. Aluminium vessels — dark spots and surface damage. Non-stick with scratched coating — damaged coating should not be in hot water at all.
Three Mistakes That Cause Poor Results
1. Overloading. Every item needs water access on all sides. When things are packed too tight, some surfaces don't get cleaned. Leave space between items — a full rack is not a packed rack.
2. Blocking the spray arms. Before starting a cycle, manually spin both spray arms (top and bottom) to confirm they rotate freely. If any utensil is in the way, it will block water distribution for the entire rack.
3. Wrong detergent quantity. More detergent is not better. Too much detergent leaves a white film on utensils. Use the recommended amount for your detergent type — typically one tablet or the marked line on liquid detergent.
Quick Tip
Run the kitchen tap for 30 seconds before starting your Dishwasher cycle. This purges any cold water from the supply line, so the Dishwasher fills with warm water from the start and reaches optimal temperature faster.
Experience it yourself — no risk.
Load your own kadai, thali, and pressure cooker. Run a cycle. See what comes out the other side. 7 days, no obligation.
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