| Element | Description | Examples | |---------|-------------|----------| | | Whole spices roasted and ground, often fresh daily | Garam masala, panch phoron, sambar powder | | Tempering ( Tadka ) | Frying spices in oil/ghee at the end to release aromatics | Mustard seeds + curry leaves + asafoetida | | Base Gravies | Onion-tomato-ginger-garlic paste or yogurt-based | Makhani , korma , paneer butter masala | | Fermentation | Used for digestion and preservation | Dosa, idli, dhokla, kanji, pickles | | Cooking Vessels | Clay pots ( handi ), brass, copper, pressure cookers | Handi biryani , copper water storage |
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The foundation of many dishes is the Tadka or Baghar —the tempering technique. Whole spices like cumin seeds, mustard seeds, and curry leaves are spluttered in hot ghee (clarified butter) to release their essential oils. This aromatic infusion is then poured over a dish, awakening the senses before the first bite is even taken. The foundation of many dishes is the Tadka