Indian Cooking Techniques

Traditional Cooking Techniques

Have you ever tried following a quick Indian recipe that you found from the depths of the internet, but the result fell short of your regular Saturday night takeaway order? That recipe might be titled authentic but one thing missing is the cooking technique that will help bring out the flavors of the spices and herbs used as well as the meat and vegetables. Indian recipes hardly ever call for boiling any of its ingredients. This is because the process often reduces the pungent flavors, a quality that Indian cuisine is infamous for. Rather the methods of marinating, slow cooking, and simmering amongst others are preferred as they often free those hidden aromas. When boiling is required, it is often in a watery gravy base. For example, meat may be boiled in this process to quicken the cooking time before it is submerged in a gloriously sumptuous sauce and served. If you want to learn more about traditional Indian cooking methods, then keep on reading to find out.

Bhuna

To bhuna is to essentially sauté. This involves a mixture of thinly chopped onions, garlic, ginger, tomatoes, and a myriad of spices. Once the onions have caramelised, and the garlic and ginger have browned slightly, the spices and tomatoes can be added in to slowly reach that thick yet flavoursome masala that’s desired. They bring colour and a salivating flavour to the bhuna ranging from turmeric to chilli powder to curry powder. If you want to find out more about the different spices, check out our blog post.

A bhuna is similar to a stir fry but focuses more on creating that base masala for a dish through cooking on medium heat. Often adding small quantities of water to stop it burning and keep it aromatic and caramelized, the aim of a bhuna is to reach a peak golden brown which is the signal to start putting in the protein. Although an ancient cooking technique, a bhuna is essential in most Indian dishes. It is part of what brings out those iconic flavors and if missed in the cooking process, your curry will lose the essence of the cuisine.

Bhagar

Similar to tempering, a tarka is a cooking method utilising high heat. Aromatics are cooked in ghee or oil to release those intrinsic flavours. Spices that are added to the tarka range from households and regions of the Indian subcontinent. Some of the popular choices include dried chillis, peppercorns, cardamom, and cloves. Once these whole spices are added, you will see them swooping through the hot oil, sizzling away in the pan. When the scents start to release, your bhagar is ready.

Different recipes call for a tarka to be used in different stages. For example, a saabzi baazi or a channa masala will require the bhagar to be cooked at the beginning. Once the tarka is created, you can add in the desired meat and vegetables and feel the dish amalgamate their separate flavours and combine that perfect, sumptuous dish. A tarka is added at the end of the cooking process for recipes such as daal. After making the bhagar in another pan, pour it over your dish and listen to it come alive. The iconic sizzle as you pour it into the daal will invite you closer to really take in the sound and smell. But make sure to stand a little back, this one can sometimes sputter out of the pot. By adding the tarka at the end of certain dishes like daal, the slight starchy smell of lentils will be masked alongside bringing out those fragrant and slightly smoky flavours.

Dum

This process of cooking is a little more time-consuming than others, often taking hours to cook. The process of dum cooking is similar to steaming, however, the food is stewed in its own gravy and juices. Little to no water is used in this process to keep those vibrant flavors intact. A large metal pot is used to make sure the heat is distributed well, especially as a low flame is used in this method. The pot must be fully sealed to stop heat from escaping. This technique incorporates all of the ingredients and spices to create one hearty yet tantalizing dish.

Nowadays, instant pots and pressure cookers are used to cook in the dum style. However, traditionally, the food was cooked in a deep vessel with wheat flour dough used to close off any steam from escaping. Once the cooking process started, hot coal was placed on top of the lid to evenly distribute the heat. Although this process isn’t used for everyday dum cooking anymore, on special occasions such as weddings, this traditional method is used to feed a large number of guests. Once the whistle of the pressure cooker sounds or the doughy seal is broken, then you won’t be able to resist the smell of the cooked spices glazed throughout the dish. The food that is often cooked with this technique is often meat dishes and biryanis and pulao. The slow cooking style means the tenderness that is iconic to these meals is met.

Grilling/Tandoor

Perhaps the most recognized form of Indian gastronomy is the tandoori dishes. This method utilizes a tandoor, a large, deep clay oven with a direct source of heat at the bottom of it. Chunks of boneless meat are marinated in a masala marinade overnight to soak in the spices. They are then skewered and placed vertically into the tandoor and enveloped into the heat. As the marinade drips onto the fiery coals, smoke arises onto the laden skewers, injecting the meat with bursts of flavor. Bread such as naans and roti’s is slapped onto the sidewalls of the tandoor, immersing into the heat of the oven. Once a tandoori dish has been cooked to perfection, a smoky scent wafts up from the plate, giving you the authentic tastes of the tandoor. Tender chicken tikka pieces will melt in your mouth as they combine the smoky flavors of the tandoor coals and the mouth-watering marinade.

Some of the most popular dishes at The Shanaz are our tandoori dishes, particularly the Chicken Tikka, immersed to perfection in a yogurt and masala mixture, giving you an eruption of sweet, spicy, and smoky flavors.

To find out more about some of the best curry in Truro, check out our menu.