Indian techniques

Tadka / tempering: whole spices in hot fat, sometimes at the beginning, sometimes poured over at the end. It extracts and carries aroma; it is not garnish.

Bhuna / frying masala: cook the base until rawness leaves and fat separates. But not all dishes use onion-tomato masala, and some communities avoid onion and garlic entirely.

Dum: sealed, gentle steaming/braising, especially rice/meat dishes. The point is trapped aroma and gentle cooking, not just low heat.

Fermentation: dosa/idli batters, pickles, yogurt, and regional fermented foods. Fermentation changes flavor, texture, and digestibility.

Pressure cooking: practical and common for dals, legumes, meats, and weeknight cooking. Don't treat it as less legitimate than a long simmer when the dish's logic survives.

Pickles, chutneys, achar: not garnish; often the acid, heat, and texture that complete the plate.

Tandoor/high-heat charring: central for many northern restaurant-style dishes, breads, and kebabs, but not all Indian food. A broiler or very hot grill can approximate char if labeled honestly.