Let’s Learn About the Unique and Traditional Indian Cooking Techniques

From the lively streets of Mumbai to the tranquil backwaters of Kerala, Indian cuisine is a celebration of tradition and flavour. Techniques such as the smoky charm of tandoor cooking and the rich, aromatic essence of tadka are more than mere methods; they embody India’s rich culinary legacy. Delving into these traditional techniques offers not only a taste of India but also a window into its vibrant traditions and history. Local Samosa explores some of the most distinctive and traditional Indian cooking methods, each showcasing its regional uniqueness and historical depth.

1. Tadka (Tempering)

Region: Pan-Indian

Tadka, or tempering, is a fundamental technique in Indian cooking where spices are briefly fried in hot oil or ghee to release their essential oils and flavours. This technique is used to enhance the taste of dals (lentil soups), curries, and vegetable dishes. The practice of tempering spices dates back thousands of years to ancient Indian texts like the Vedas and the Arthashastra, which mention the use of spices and ghee in cooking. The method likely evolved from early Indian culinary practices, influenced by trade with the Middle East and Central Asia, which introduced various spices to the Indian subcontinent.

How it Works: Whole spices like mustard seeds, cumin seeds, and dried red chilies are added to hot oil, often accompanied by chopped onions, garlic, or ginger. The sizzling spices release their aromatic oils, infusing the dish with a rich, layered flavour.

Example: In a traditional dal tadka, tuvar dal (yellow lentils) are cooked and then topped with a tempering of jeera (cumin seeds), garlic, and red chilies, creating a dish with deep, savoury notes.

2. Dum Cooking (Slow Cooking)

Region: North India, especially Uttar Pradesh and Delhi

Dum cooking, or slow cooking, involves cooking food on a very low flame, often in a sealed pot, to allow flavours to meld and ingredients to cook in their own juices. This method is ideal for dishes that benefit from prolonged cooking times, which allows the spices and flavours to deeply penetrate the ingredients. Dum cooking is believed to have been introduced to India by the Mughals during their rule in the 16th century. It was influenced by Persian cooking techniques, which emphasised slow cooking to develop complex flavours. The method became popular in Mughal kitchens and eventually spread across India.

How it Works: Ingredients are layered in a pot, sealed with a dough or lid, and cooked slowly over a low flame. This technique is used to prepare dishes like biryanis and kebabs.

Example: The famous Hyderabadi Biryani is a classic example, where marinated meat and partially cooked rice are layered and cooked slowly to achieve a perfect blend of spices and textures.

3. Bhuna (Sautéing)

Region: North India, especially Punjab

Bhuna refers to the process of sautéing spices and ingredients until they are deeply caramelised, enhancing their flavours. This technique is crucial for creating a rich, complex base for many curries and gravies. The technique of bhuna has ancient roots in Indian cooking, with references in texts like the Manasollasa, a 12th-century Sanskrit text that details various culinary techniques. The method was refined during the Mughal period, where elaborate curries and gravies were developed to impress royalty.

How it Works: Spices, onions, and tomatoes are sautéed in oil until they are browned and the oil separates, indicating that the spices have been fully cooked and their flavours are well-developed.

Example: In a Punjabi Butter Chicken, the spices and tomato base are thoroughly bhuna to create a rich, creamy sauce that envelops the tender chicken pieces.

4. Tandoor Cooking

Region: Punjab and Northern India

Tandoor cooking involves using a tandoor, a traditional clay oven, to cook food at high temperatures. The tandoor is fired with charcoal or wood, creating intense heat that gives food a distinctive smoky flavour. The tandoor is believed to have ancient origins, with evidence of similar clay ovens dating back to the Indus Valley Civilization (circa 2500 BCE). The technique was refined and popularised by the Mughals, who used the tandoor for both baking breads and cooking meats.

How it Works: Ingredients like marinated meats and breads like naan are placed on skewers or directly on the walls of the tandoor. The high heat cooks the food quickly and imparts a unique smoky aroma.

Example: Tandoori Chicken, marinated in a mixture of dahi and spices, is cooked in a tandoor to achieve a juicy interior and a crispy, charred exterior.

5. Khar (Simmering)

Region: Assam

Khar is a traditional Assamese cooking technique that involves simmering vegetables or meats with a special blend of spices and raw papaya or banana. This method results in a dish with a balanced flavour profile that combines spiciness, sourness, and sweetness. Khar is deeply rooted in Assamese cuisine and has been passed down through generations. The use of raw papaya or banana in cooking is a practice that dates back to ancient times, reflecting the local agricultural practices and the region’s preference for unique flavour combinations.

How it Works: Ingredients are simmered with a paste of roasted spices, including mustard seeds and dry red chilies, and often combined with raw papaya or banana to add a unique texture and taste.

Example: Assamese Khar, made with raw papaya, matar ki dal (split peas), and spices, is a staple dish that showcases the subtle, complex flavours of Assamese cuisine.

6. Kundru (Dry Roasting)

Region: Karnataka and Maharashtra

Kundru, or dry roasting, involves roasting spices or grains without oil over a low flame. This technique helps to intensify the flavours and aromas of the ingredients, which are then used in various dishes. Dry roasting is an ancient technique mentioned in early Indian cookbooks and culinary texts. It was commonly used in both regional and courtly kitchens to prepare spice blends that were essential for traditional Indian dishes.

How it Works: Spices or grains are dry-roasted in a pan until they release their essential oils and become aromatic. The roasted ingredients are then ground into powders or used whole in cooking.

Example: In Karnataka, dry-roasted coconut is often used in curries and chutneys to add a rich, nutty flavour.

7. Kees (Grating and Cooking)

Region: Madhya Pradesh

Kees involves grating something like fresh corn and cooking it with spices and milk. This technique transforms simple corn into a creamy, spiced dish. This technique is part of the traditional cuisine of Madhya Pradesh, influenced by the region’s agricultural practices and local ingredients. Corn has been a staple in Indian diets for centuries, with various regional dishes highlighting its versatility.

How it Works: Fresh corn kernels are grated, then cooked with spices, green chilies, and milk to create a dish with a delightful texture and flavour.

Example: Bhutte Ka Kees, a traditional dish from Madhya Pradesh, is a creamy, spicy corn dish that highlights the versatility of fresh corn in Indian cooking.

8. Tempering and Mixing

Region: Karnataka

This involves tempering a special spice mix and then mixing it with sautéed vegetables and rice, like Vangi Bath. This technique is used to make a flavourful rice dish that is often served as a complete meal. Vangi Bath has roots in South Indian cuisine, where rice is a staple food. The technique has evolved from traditional rice-based dishes, incorporating local spices and vegetables to create a dish that is both nutritious and flavourful.

How it Works: Spices and vegetables are tempered and then mixed with cooked rice, allowing the flavours to blend and infuse the rice.

Example: Vangi Bath, a popular dish in Karnataka, combines spiced brinjal (eggplant) and rice for a hearty and flavourful meal.

9. Ghee Roasting

Region: Pan-Indian

Ghee roasting involves cooking spices and grains in ghee (clarified butter) to enhance their flavours and add richness. This technique is commonly used in making spice blends and enhancing the flavour of various dishes. The use of ghee in Indian cooking dates back to ancient times. It is mentioned in early Indian scriptures and has been a key ingredient in traditional cooking for thousands of years, valued for its flavour and health benefits.

How it Works: Ghee is heated, and spices or grains are added and roasted until aromatic and browned.

Example: Ghee-roasted spices are often used in Indian sweets and savoury dishes to add a deep, rich flavour.

10. Steam Cooking

Region: Southern India, especially Kerala

Steam cooking, or "idli cooking", involves steaming ingredients in a special steamer or banana leaves. This technique is widely used in South Indian cuisine to prepare dishes that are light, fluffy, and moist. The tradition of steam cooking in India can be traced back to ancient times. The practice of using steam for cooking is mentioned in historical texts and was popularised with the development of specialised steaming apparatus.

How it Works: Ingredients are placed in a steamer or wrapped in banana leaves and cooked using steam, which helps retain the moisture and flavours of the food.

Example: Idlis, soft and fluffy rice cakes, are a staple in South Indian breakfasts, steamed to perfection and served with sambar and chutneys.

11. Kadhawani (Clay Pot Cooking)

Region: Rajasthan

Kadhawani involves cooking food in traditional clay pots known as "kadhai" or "handi," which are integral to Rajasthani cuisine. This method imparts a unique earthy flavour to the dishes and helps in slow cooking, which enhances the depth of flavours. The use of clay pots in Indian cooking dates back to ancient times, with references found in texts such as the Arthashastra. Clay pots are believed to have been used by various ancient cultures, including the Indus Valley Civilization, for their ability to retain heat and moisture. In Rajasthan, the Kadhawani technique has been refined over centuries to adapt to the arid climate, where slow cooking helps in conserving moisture and enhances the flavours of the sparse ingredients available.

How it Works: Ingredients are cooked slowly in a clay pot, allowing the flavours to meld beautifully while the pot’s porous nature helps in even heat distribution. This method is ideal for dishes like "dal bati churma," where the slow cooking process helps in developing a rich, hearty flavour.

Example: Rajasthani Dal Baati Churma, a traditional dish of lentil curry, baked wheat balls, and sweet crushed wheat, showcases the distinctive flavours achieved through Kadhawani cooking. The earthy aroma from the clay pot adds a special touch that enhances the overall dining experience.

12. Dhungar Method

Region: India, commonly used in North Indian cuisine

The Dhungar method is a traditional technique involving the infusion of smoke into food. This is achieved by burning a piece of charcoal and placing it in a small bowl or metal container. The container is then placed inside the cooking pot with the food, and the smoke is allowed to permeate the dish, imparting a distinct smoky flavour. This method dates back to ancient Indian cooking practices and was developed as a way to infuse dishes with a smoky aroma and taste without the need for a traditional tandoor or open flame. It has been passed down through generations as a way to enhance the flavours of various dishes.

How it Works: A piece of charcoal is heated until it is red hot, then placed in a small container within the dish or on a piece of foil. Ghee or oil is added to the charcoal to produce smoke. The pot is then covered tightly, allowing the smoke to infuse the food with a smoky flavour over a period of time.

Example: The Dhungar method is commonly used in dishes like biryanis and kebabs. For instance, in a smoky biryani, the technique adds a rich, aromatic depth to the rice and meat, making it a flavourful and distinctive dish.

13. Sand Roasting

Region: India, prevalent in various regional cuisines including coastal areas

Sand roasting involves cooking food by burying it in hot sand. This traditional method uses the heat retained in the sand to roast ingredients evenly and impart a unique flavour. Typically, the sand is preheated over an open flame before the food is placed inside. Sand roasting has ancient roots in Indian culinary practices, particularly in regions where traditional ovens were not available. The technique is believed to have been used since ancient times, as the practice of using sand for cooking and roasting is mentioned in early Indian texts and has been part of indigenous cooking methods for centuries. 

How it Works: The sand is heated in a large vessel or directly on an open flame. Once the sand is hot, the food items are placed on or buried within the sand. The heat from the sand cooks the food evenly and imparts a distinctive roasted flavour. The process ensures that the food is cooked thoroughly while retaining moisture and enhancing the natural flavours.

Example: In coastal areas of India, sand roasting is often used for cooking shellfish or seafood. For example, clams or crabs are buried in hot sand, which roasts them to perfection, infusing them with a subtle smokiness and ensuring a tender, flavourful result.