SSC MTS EXAM

Detailed explanation-1: -There are many ways to coax the flavor out of dried spices, but in India, they’re often bloomed in hot fat. That technique produces an infused oil called tadka, also known as chaunk (chhonk), baghaar, and many other names.

Detailed explanation-2: -Tadka is known by different terms such as vaghar, chounk or baghar. It is a way to infuse more flavor and depth in your dish with spices combined with hot oil. Spices are one of the keys to Indian cooking.

Detailed explanation-3: -Baghar. Also known as tempering, the baghar technique is used in Indian cuisine in order to remove spices from their cells in ghee or butter and enhance their flavours. It is often the first step that is undertaken during the cooking process and is done prior to the addition of meat like chicken or dry vegetables.

Detailed explanation-4: -In English, tadka is known as “tempering.” It is the technique in which whole or ground spices are briefly roasted in oil or ghee (clarified butter) in order to release their essential oils, thus making their flavor more aromatic.