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| Home > Culinary Terms
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| | Culinary Terms
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 Baghar (Tempering):
This tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over dal. Spices and herbs are added one at a time to hot oil. The oil extracts and retains all the sharp flavours of all the spices and coats the entire dish being prepared. Also known as tadka or chonk.
Balchao (Pickling):
A Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.
 Bhunao (Saute/stir-fry):
While frying the spices such as onion, garlic, tomatoes, chillies etc in oil it sometimes sticks to the pan due to over heating. So to save it from sticking and to help it cook evenly small quantities of water is added to the masala and when it is done and leaves oil the main ingredient like meat or vegetables are added to it.
Bhunna:
In India, roasting of meat is done in tandoors, or mud ovens. As the meat cooks, its fat, and marinade dribs onto the charcoal, sending up sizzling steam that permeates the whole joint. This smoky flavour is appreciated by all.
Bukhara:
Dum Pukht cuisine in India is over 200 years old. During the famine of 1784 when Nawab Asaf-ud-Daulah was building the Bara Imambara so that employment could be created for the starving people, huge quantities of food was cooked in large vessels, degs, in massive double-walled ovens called bukharis. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court.
Dhuanaar (Smoking):
Glowing charcoal is placed in a small katori, or bowl, cooked food is placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the food. This smoking adds a delicate flavour to the prepared food. In Rajasthan, for example, dal is prepared and a small bowl with burning coal is placed in it and then ghee poured over it and the lid quickly closed. This gives a smoky flavour to the dal.
 Do-Piaza:
Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbar`s court. One of the navratnas , it is said he could cook up culinary delights using only two onions. For example chicken cooked in that particular style is called Murg do piaza.
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