India cooking techniques have been influenced by the several invasions from time to time. All the civilizations which have come and explored India in every aspect, contributed up to a great extent in forming the mesmerizing treasure of Indian delicacies. Broadly, the India Cooking Techniques can be classified in four parts: North Indian, South Indian, East Indian and West Indian cuisines. The inhabitants of these regions not only made their own experimentations over the traditional foods, but they also derived appreciable aspects from the people of different traditions and applied them in their own. It has ultimately led to the emergence and creation of new tongue twisters. Here, in order to make your understanding more firm, we are providing you with information about cooking technique of some of the most famous Indian dishes:
- The Curry- Bhunao:
First of all, add right amount of Oil to a pan in which chopped onion and cumin are to be fried. As soon as the whole thing starts getting brown, the desired herbs, spices are added. Small quantities of water, yogurt, and stock are also put to the pan when the ingredients will start to stick. After the oil separates from the mixture, the main ingredients, whether meat or vegetable, is added and cooked.
- Dhuanaar or Smoke Seasoning
While adopting this technique, you have to put the glowing charcoal in a small pot. Cooked meats are placed around this. Dry spices and ghee are poured on top of the glowing coals and a lid is quickly placed over another larger pot. This meat absorbs the fresh smoke taste of ghee and cumin.
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