Carrot & Beetroot with Tarka

Sanskrit reveals that the tarka technique has been in use for thousands of years and still forms the foundation of Indian cookery. Spices are bloomed in hot oil, which unlocks their aromas to infuse them throughout food. Ancient wisdom is backed by science, as most spice flavour compounds are soluble in fat but not water.

The technique is endlessly adaptable and can be used at the beginning of a dish or as a finishing flourish. The latter is most often added to lentil dals or cooked