Indian food is amongst the top ten popular cuisines in the world. It is enjoyed all over the world for its complex flavor and spice combinations and the increasingly discovered health benefits of its many ingredients. However, the cooking methods and techniques used remain a secret for many. In my opinion, Indian cooking isn’t all that complicated and is incredibly forgiving to the beginning Indian chef because the use of spices makes every dish delicious.
Tadka / Baghar / Chownk (Tempering)
This process involves heating ghee or oil to a smoking point, adding some spices. This mixture is called the 'tadka' or tempering and is then added to a particular dish. In northern India, tadka is usually made of asafoetida, cumin, chilies, onion, garlic, etc. whereas, in southern India, curry leaves and shredded coconut, etc are also used. The tadka or tempering is usually added to dals, raita, chutneys, etc. depending on the recipe. For instance, in vegetables, the tempering is usually added at the start whereas in dals and chutneys it is added at the end to add deep flavor to food.
Dum / Dum Phukt (Steaming)
Dum means to ‘breathe in’. It is an Indian method of steaming in which the food is covered and cooked in a low flame which cooks the food in its own steam, enabling each ingredient and spice to fully release its flavor. Usually, a heavy-bottomed pan with a heavy lid or a cast iron pan is used to avoid burning. In traditional Indian cooking, a handi or clay pot is used and sealed with wheat flour dough to prevent the steam to escape preserving the flavors and aromas.
Tandoor (Roasting / Baking)
A Tandoor is often referred to as the Indian oven. Usually used in the Northern part of India, this technique involves cooking the bread, vegetable, or meat in a charcoal fire. The food cooked in a tandoor is roasted and has a distinct smokey flavor. It is a traditional way of cooking many Indian breads and other marinated meats and vegetables.
Talna (Deep-frying)
This is a method of deep frying food in hot oil or ghee. It also helps to make the food crispy. It is often used to make foods like puri, samosa, thekua, wada, etc.
Dungar / Dhunaar (Smoking)
This technique is usually used to add a smokey or charcoal flavor to the foods e.g., biryani. In this method, a piece of charcoal is heated and placed in the center of the dish in a small bowl, adding a lot of ghee to it. As soon as it starts to smoke, it is covered with a lid and sometimes sealed with dough to trap the smoke inside allowing the food to be infused with a smokey flavor.
Bhuna / Bhunao (Sauteing)
Similar to the Asian technique of stir-frying, this technique requires continuous stirring, over medium to high heat. The goal is to create a thick paste that can be turned into a thin gravy or curry later. It starts with heating ghee in a frying pan and then adding meat or vegetables, along with spices. Continue to stir as the mixture browns, and add liquid to deglaze several times. The goal is to deepen the flavor by browning and thickening the ingredients, without letting them burn.
Samosa made from the technique of deep-frying.
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