Indian food is made special with these traditional techniques, know how every bite brings a blast of taste

Indian food is not just a play of spices and flavours, but the methods of cooking it are equally special. These methods, developed across different states and cultures, have created the perfect blend of depth, aroma and health in the food.

Indian food is not just a play of spices and flavours, but the methods of cooking it are equally special. These methods, developed across different states and cultures, have created the perfect blend of depth, aroma and health in the food.

Whether it is cooking on low flame or filling the food with aroma through smoke, every technique is unique in itself. Let us know which are the main cooking techniques of India that double the taste of food.

Tempering

Be it dal or curry, the aroma of tempering spreads throughout the house. Tempering spices like mustard, cumin, asafoetida and garlic in hot ghee or oil adds depth and aroma to the food.

Dum (Slow Cooking)

Dum means cooking on low flame for a long time. This technique makes biryani, kofta or dal very rich and soft. By cooking with the lid closed, the spices dissolve slowly and the flavor reaches inside.

Bhuna (Roasting)

Roasting spices, onions and tomatoes in oil until they darken in colour and become aromatic. This process makes the gravy thick and tasty, which is especially important in North Indian vegetables.

Smoked

When dal makhani or kebabs are smoked with coal smoke, their taste goes to the next level. A little burning coal, some ghee and a lid and the smoky touch is created!

Steaming

Idli, momos, dhokla, all these are cooked in steam, which makes the food light and nutritious. The oil used is very less, so it is also an excellent option for health.

Double Tempering

Some dishes, like khichdi or sambhar, are first cooked with spices and then a second fresh tempering is added while serving. This makes the taste even more fresh and intense.

Often people think that the more the spices burn, the better the taste will be. But the real taste comes from cooking the spices slowly so that they do not burn but get cooked and double the taste.

Tadka improves the body's digestive system, roasting balances the water content and steaming retains nutrients. All these contribute to health as well as taste.

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