Tips for great desi cooking

[Mirch]

Re: Tips for great desi cooking

@lafuriaroja

So in the western world when I cook dishes there are many ways for me to improve the dish and make it super delicious by using various cooking techniques i.e. adding basil to pasta sauce right at the end or cooking onions at a constant heat so they carmelize nicely etc. When it comes to desi cooking, most people’s cooking I eat is good (including my mums) but I’ve only know a few people who make amazing desi food. And then when you ask how they do it everyone chalks it up to ‘haat ka maza’ which I’m sure is true to some extent but there’s obviously some skills and techniques to making food taste that good which you should be able to learn through practice and knowledge. So does anyone here make amazing desi food? And what are the basic techniques you use to get that perfect flavour?

Yes it is hath ka maza , you can call it practice and skills too which differs from person to person.

@Pakista

I think the most imp thing to bring taste in desi food is to use lots of oil and onions which are fried in almost every dish should be fried to the perfect light golden color this enhances the color of the gravy.

What would you say about the dishes which call for no or little fried onions or little oil. For example Biryani , polao , Nihari , Paya , karhi gosht.
Then there are desi deserts and sweets which are amazingly good , I hope you use no fried onions and oil in your kheer , firni , zarda , shahi tukray etc.

Urdu kain kahtay hay , pahlay socho phir bolo.