Tempering, which is called tadka or chhauk or giving “phoron” in India, is a basic but essential cooking procedure.
Source: Canva
In Indian cooking, tempering involves heating ghee and adding spices like mustard seeds, curry leaves, and dried red chilis to enhance the flavour and aroma of dishes.
Source: Canva
Tempering is typically done at the end of cooking for dishes like dal and curries, or at the start with whole spices in oil for flavour infusion.
Source: Canva
South Indian cuisine often includes curry leaves and urad dal in tempering, while Bengali cuisine uses spices like Radhuni and panch phoron.
Source: Canva
Tempering in Indian cooking is usually straightforward and forgiving, with the main precaution being not to burn the spices.
Source: Canva
In Western cooking, tempering refers to gradually mixing hot ingredients into cold ones to avoid curdling or splitting, such as in chocolate or custard preparation.
Source: Canva
Indian tempering is less complex and more accessible compared to the delicate process required in Western tempering.
Source: Canva
From grind to brew: Comparing Italian and Turkish coffee traditions