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The identity of the Indian kitchen is hidden in its unique taste and the smell of spices. The food of every field is famous for its special style and taste. In order to make vegetables and pulses wonderful, procedures like Tadka, Chhok and Baghar are adopted. However, most people consider these three to be the same, but in reality they are different from each other. If you also do not know the difference between them, then this article is for you. Come, let us understand what are the tempering, chunk and baghar and how they make your food more tasty.

Tadka: Magic of taste and aroma

Tadka is a popular technology of Indian catering, which gives colors, taste and aroma to dishes. In this process, oil or ghee is heated and spices like cumin, rye, asafetida, red chilli, onion or garlic are roasted in it. After the spices are well roasted, vegetables or lentils are cooked and cooked. The biggest advantage of the tempering is that it mixes the depth of spices in food. This technique is especially used in lentils, sambar or vegetables. The dishes not only become delicious by early, but also its color becomes attractive.

Splash: Taste emerging in light flame

It is very similar to the splash, but oil or ghee is reduced in it. In this process, spices like cumin, mustard, curry leaves or asafetida are roasted on light flame, so that the aroma of the spices dissolves well in the oil. After this, this oil is mixed in the dish. Chhunk is used especially in the states of North India like Uttar Pradesh, Bihar, Rajasthan and Madhya Pradesh. This technique is very effective to enhance taste in lentils, curry and some vegetables. The specialty of Chhunk is that it makes the dish light and fragrant.

Baghar: Pride of South Indian cuisine

Baghar is a precious part of the kitchen of South India. In this process, spices are roasted in hot oil or ghee and put on a straight cooked dish. This brings crispness of spices, golden color and intense aroma in the food. Baghar is used especially in Sambhar, Rasam and other South Indian cuisine.

What is the difference between them?

time difference: After roasting the spices in the tempering and chhok, the dish is added to it, while the bugler is inserted over the cooked dish.

Oil temperature: The oil is heated lightly in the splash, while the oil has to be heated more in the tempering and bug.

Regional Uses: Tadka is prevalent throughout India, Chhok is more popular in North and Eastern India and Baghar is the specialty of South India.

The right way to enhance taste

The correct use of Tadka, Chhok and Baghar can give a new dimension to your food. Next time you make lentils, vegetables or sambar, use these processes correctly. With the right spices, the right temperature and the right time you can give your dishes like a restaurant.