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By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

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Where used, this technique – also known as tadka, tarka or baghaar – helps to set the tone for the dish. Whole spices, bay leaves and often curry leaves are dropped into hot oil and allowed to sizzle for 5–10 seconds, creating an aromatic base and anchoring the ingredients to come. The leaves will crackle due to the moisture content. Do not allow the ingredients to burn.

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