One of the most distinctive aspects of Indian cooking traditions is the . While cutlery is available, the preferred tool is the right hand.
: Food is sealed in a heavy-bottomed pot and cooked over a low flame, allowing it to steam in its own juices ( Times of India Bhuna (Sautéing)
Predominantly wheat-based, featuring flatbreads like chapati or naan .
(Smoking): A piece of hot charcoal is placed in a bowl inside the cooking pot and drizzled with ghee to infuse the dish with a smoky aroma. The Indian Spice Box (Masala Dani) Masala Dani
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