Tandoori cooking involves marinating meat or vegetables in a mixture of yogurt, spices, and herbs, then grilling or roasting them in a tandoor, a cylindrical clay oven.

Dosa is a thin pancake made from a batter of fermented rice and lentils. It is a staple food in South India and is often served with various chutneys and sambar.

Biryani is a layered dish made with rice, meat, vegetables, and spices. It is cooked in a pot over low heat, allowing the flavors to meld together.

Korma is a creamy and rich dish made with yogurt, nuts, and spices. It is often served with rice or bread.

Tadka is a technique in which spices are tempered in hot oil or ghee before being added to a dish. This releases their flavors and aromas.

Vindaloo is a tangy and spicy dish made with red chili peppers, vinegar, and spices. It is often served with rice or bread.

Tawa fry is a technique in which food is shallow-fried in a small amount of oil or ghee on a flat griddle called a tawa.

Pani puri is a popular street food dish made with semolina shells filled with a mixture of potatoes, chickpeas, and spices. It is served with flavored water.

Pressure cooking involves cooking food in a sealed pot under pressure, which reduces cooking time and preserves nutrients.

Jalebi is a sweet and sticky dessert made from a batter of flour, yogurt, and baking soda. It is deep-fried and then soaked in sugar syrup.

Tandoori cooking involves cooking food in a tandoor, a cylindrical clay oven. The high heat of the tandoor gives food a unique smoky flavor.

Chole bhature is a popular North Indian dish made with chickpeas, spices, and herbs. It is served with bhature, a fried bread.

Slow cooking involves cooking food in a large pot over low heat for an extended period of time. This allows the flavors to develop and the meat to become tender.

Idli is a South Indian dish made from a batter of fermented rice and lentils. It is steamed and served with various chutneys and sambar.

Stir-frying involves cooking food in a wok or large skillet over high heat while stirring constantly. This technique is often used in Chinese cuisine.