Baghar

Baghar

Baghar (also known as Tadka or Chounk) is the frying of spices either to start the cooking process or as a final flourish on a finished plate. The technique is essential to Indian cuisine, as many of the spices used have essential oils which need to be extracted to achieve full flavor. Whether conducted at the beginning of a recipe or the end, the process is the same. A small amount of oil is placed in a hot skillet. The whole spices are added and are sautéed until they begin to toast, or even pop open. This activates the essential oils in the spices and infuses the cooking oil with flavor. If this technique is used to finish a recipe, the hot oil and spices are then poured over the top of the dish to infuse the recipe with the flavors from the oils.