Why are Cooking Techniques Important?

When it comes to achieving a little taste of India, cooking techniques are extremely important. Without the right kitchen equipment and cooking style, the dishes we know and love just wouldn’t look or taste the same. So let’s take a closer look at common cooking techniques in Indian cuisine and why they are necessary in Indian cooking. 

Tempering 

Many Indian dishes start with a cooking technique known as ‘tempering’. This includes dal dishes, vegetable curries, Aloo Gobi, Palak Paneer, massalas and many more. Tempering (also known as Tadka) involves heating oil or ghee and adding spices such as mustard seeds and cumin leaves to bring out their unique flavours. This is typically done at the beginning or end to enhance the aroma and overall taste. Dishes that don’t go through the tempering process might lack flavour – and no professional Indian chef would allow that to happen. 

Sauteing 

Many curries and gravies require a rich base. And sauteing is the process used to achieve a strong flavour profile. With sauteing, ingredients such as onion, garlic and ginger are cooked quickly over a medium to high heat. This helps to keep their texture while bringing out the flavours. Sauteing also adds a rich golden colour to many dishes making them visually appealing. This is particularly true for dishes that include caramelised onions. 

Slow Cooking

As well as fast cooking techniques like sauteing, Indian cuisine is known for its slow cooked dishes. Biryanis and stews, for instance, are typically cooked in a sealed pot for a long time over a low heat. This allows all the flavours to combine and for ingredients such as meat to tenderise. 

Frying

When it comes to the best cuisine of India menus, you’ll often find samosas, pakoras and bhajis present. For these to have the crispy texture you’ve come to expect they need to be fried. Cooking food in hot oil either by deep-frying or shallow frying allows for that perfect crispy texture that complements an Indian meal perfectly.

Tandoor 

Meat cooked in a tandoor oven is an Indian staple. A tandoor is a clay oven that reaches extremely high temperatures and gives food a really unique smoky flavour profile. It’s used for kebabs, naan breads, tandoori chicken, mixed grills and more. If you see tandoori dishes on any Indian menu, you know they’re going to be full of flavour because of how they’re cooked.

Pickling 

Pickling is a common practice across India, helping to preserve fresh ingredients for a long time. Pickled condiments are a staple in many Indian dishes, bringing a tangy, zesty flavour to many dishes. Lemon and lime pickle in particular are very common.

When looking for ‘Indian best restaurants near me’, don’t miss Little India. Nestled in the heart of South Kensington along Gloucester Road, our restaurant is the perfect place for a spot of authentic Indian cuisine. Enjoy a bite to eat after a busy day of sightseeing in the area, with attractions such as the Science Museum and the Victoria & Albert Museum just a stone’s throw away.