5 Indian cooking techniques, their importance, and how they add flavour to dishes

Time of India

27-07-2025

Before any spice touches your tongue or the kitchen fills with aroma, it's the cooking method that makes all the difference. Indian food isn't just about the ingredients—it's also about how you use them.
From the crackle of tadka to the smoky touch of dhungar, these traditional techniques turn everyday foods into something special. They bring depth, tradition, and that familiar desi flavour we all love. Scroll down to explore them.
Tadka
Nothing says Indian kitchen like the sound of mustard seeds popping in hot oil. Tadka—basically heating ghee or oil and tossing in stuff like cumin, curry leaves, garlic, or dried chilies—is that last-minute magic Indian food loves.
You pour it over dals, chutneys, or sabzis right at the end. It smells amazing, adds loads of flavour, and even helps your body soak up nutrients better. Plus, it gives a little texture boost that makes even plain food taste special.
Dhungar (coal smoke)
For those moments when you want your dish to smell like it came straight out of a rustic clay oven, there's dhungar. A small piece of coal is heated till red-hot, placed in a bowl within the food, and drizzled with ghee or clove.
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Cover it for a few minutes and magic happens. The smoke infuses the dish with a rich, earthy flavour. It's a clever, no-fire needed way to bring that tandoori-style depth to gravies, kebabs, and even raitas.
Bhuna
This slow, patient sautéing of onions, spices, and masalas in oil brings out deep, layered notes that no shortcut can match. Bhuna is the foundation of many Indian curries and dry dishes. It lets the spices release their oils and mix together really well.
The result is a thick, rich base that holds flavour like nothing else. It also helps remove the raw taste from ingredients, making the final dish smoother and more delicious.
Dum
Sealing the pot and letting the food cook slowly in its own steam—that's what dum is all about. It's usually done by covering the lid with dough so nothing escapes. Great for biryanis, dals, or slow sabzis, this method lets everything cook together nicely without breaking apart.
The food turns out soft, full of flavour, and smells amazing—plus, you don't need much oil or water.
Phodni / Baghar
Phodni (or baghar), depending on where you're from, is like tadka but usually done at the start of cooking. You add whole spices to hot oil first, and it fills the kitchen with a great smell. Then go in your veggies or dal. It sets the base for the whole dish and helps the flavours soak in from the very beginning.