A whereas in the past, I used to be scripting a meals and journey present for a global TV channel and had written a line for the chef to say: “After tempering the hen, add some salt.” The script got here again with just a few minor edits from the producer, however one stood out. The phrase “mood” had been struck out and changed with “tamper”.
I wasn’t certain why the producer wished the chef to tamper with the hen, however once I corrected it again to “tempering,” it was returned with the phrase modified once more. That’s when it struck me: even meals present producers typically don’t know the fundamentals of cooking. So, what do you anticipate from the common viewer?
I as soon as narrated this to a pal with a refined palate, who, after laughing at my story, requested me: “However what’s tempering?” That’s when it dawned on me—simply as I discover abbreviations like KOFs or ULIPs complicated, others discover cooking phrases equally bewildering. Which is why I’ve put collectively a glossary of Indian cooking methods you’re more likely to encounter in a menu, cookbook, or dialog.
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Tempering (Tadka, Chaunk, Phoron)
Tempering is the method of heating oil, ghee, or butter (at all times add a splash of oil when heating butter so it doesn’t burn) and including spices so that they splutter and launch their flavours earlier than different substances go in. In India, it’s known as tadka, bagar, or chownk, relying on the area.
Some areas use mustard seeds/rai and entire garam masala, whereas others add curry leaves or panch phoron (Bengali five-spice) on the very finish, particularly for dals. Sometimes, no less than two to a few substances are used for tempering—cinnamon, coriander seeds, cardamom, bay leaves, cloves, dried purple chillies, mustard seeds, caraway, or nigella seeds.
Dum Pukht
For those who’ve seen “dum pukht hen” on a menu and puzzled what it means, thank the Mughals. Dum means “to breathe” and pukht means “to cook dinner”. It’s a slow-cooking course of the place marinated greens or meat are tempered, sautéed, sealed in a deep pot with dough, and left to cook dinner for hours (typically in a single day). That is nonetheless quite common in Hyderabad.
Historically carried out over coal, this technique infuses meals with a novel smokiness. There’s additionally theatre within the presentation: the server cracks open the dough seal on the desk, releasing a rush of fragrant steam.
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Dum (Steaming)
A less complicated cousin of dum pukht, dum refers to cooking meals in a tightly coated vessel, permitting no air to flee. All the time carried out on a low flame, this method is ideal for biryanis or slow-cooked meat dishes.
Tandoor (Roasting)
Professional tip: For those who see a tandoor chef with hairless arms, it’s as a result of the warmth singed it off way back. (Picture: Freepik)
The tandoor is a clay oven, usually wood- or coal-fired, mostly present in North India. It’s the birthplace of tandoori rotis, naans, kebabs, and extra. Marinated meats, paneer, and greens are skewered and cooked inside, with the new clay and coal imparting their signature smoky flavour.
Professional tip: For those who see a tandoor chef with hairless arms, it’s as a result of the warmth singed it off way back.
Bhuno (Kosha)
Bhuno (pronounced bhoono) or the Kosha course of, refers to gradual sautéing on a low flame, typically with out the addition of water. It’s used particularly for meat, the place onions and tomatoes break down and launch moisture, permitting the meat to cook dinner in its personal juices whereas slowly caramelising.
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Dhuanaar (Dhungar)
That is the artwork of smoking meals with coal. A bit of red-hot coal is positioned on foil or in a small bowl contained in the pot of cooked meals, oil or ghee is poured on it, and the pot is roofed instantly so the smoke infuses the dish. Good for dals, curries, raita—and naturally kebabs.
Bhaap (Steaming)
Referred to as bhapa in Bengal, this technique is much like pot-in-pot steaming, often known as a double boiler. Idlis, dhokla, and banana-leaf fish parcels are ready on this method. Fashionable kitchens typically use bamboo or metal steamers, however historically, particular perforated utensils have been used over boiling water.
Talna (Frying)
Talna is deep-frying. Traditionally, it helped protect meals throughout journey. As we speak, it’s synonymous with consolation—pakoras, samosas, puris. Few issues elevate the soul like one thing scorching out of the oil.
Balchao
A Goan favorite, balchao is a pickling-cum-cooking technique superb for warm, humid climates. Seafood or greens are pickled in a mix of vinegar, purple chilli, garlic, and spices, left to ferment, after which cooked right down to a thick, tangy preparation. Prawn balchao with rice or bread is a small-portion delicacy—intensely flavoured, deeply satisfying.
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Now that you’ve mastered each cooking approach attainable and can now not tamper along with your hen, subsequent week I’ll be writing about whether or not it’s best to eat your pizza with a fork and knife, and whether or not it’s sacrilege to eat with out cutlery.
