# 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.