Aug 04, 2025
Used in biryanis and stews, this method traps flavours and aromas by sealing the pot with dough. Low flame, maximum taste.
Source: Google Images
A hot coal is placed in the dish with ghee or cloves to infuse smoky flavour. Often used in dals, kebabs, and paneer dishes.
Source: Google Images
Cooking in a clay oven at very high heat. Ideal for breads (like naan) and meats with that irresistible char.
Source: Google Images
Slow roasting spices and onions till oil separates. Builds deep, layered flavours especially in curries.
Source: Google Images
Used for idlis, dosas, kanji, and even pickles. Naturally preserves food and enhances nutrition.
Source: Google Images
Food is wrapped in leaves or dough and buried in hot coals or sand. Still used in tribal and desert communities.
Source: Google Images
Crackling spices in hot ghee or oil before adding to food. Aromatics like mustard, hing, and curry leaves wake up any dish.
Source: Google Images
Ancient vessels made from soapstone retain heat for hours. Used to cook rasam, sambar, and gravies with a slow, even simmer that enhances flavour naturally.
Source: Google Images
Spices That Aren’t in Your Masala Dabba (But Should Be)