No Worries Curries Blog: Tadka

The Tadka (Tempering) Element in Indian Cuisine

By Conchita de Souza

The Tadka (Tempering) Element in Indian Cuisine
This post examines another key component of Indian Cuisine - the tadka or tarka (also goes by the names chhonk, baghaar, phoron). The word tadka might sound familiar to you as many Indian restaurants have adopted it in their menu listings but also as their restaurant name. The method is seen all across India but varies according to the regions, thereby making it a unifying element in Indian cooking. 

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Types of Oils Used in Indian Cuisine

By Conchita de Souza

Types of Oils Used in Indian Cuisine

In Indian cooking, the flavours and aromas are most often attributed to a masala - a combination of spices used.*  However, the oil in which the spices are tempered and in which the ingredients are cooked, is often overlooked as a contributing factor to flavour. 

Various oils are used in India depending on which part of the country you are from and depending too on the dish that you are preparing. 

Below is an overview of the most commonly used oils:

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