Frying is a popular cooking technique in Indian cuisine, with dishes like pakoras, samosas, and puris being prime examples.

Cumin is a staple spice in Indian cooking, known for its earthy and slightly smoky flavor.

In India, yogurt is traditionally made by hanging it in a muslin cloth, allowing the whey to drain and resulting in a thick and creamy texture.

Stewing is a technique where food is cooked slowly in a sealed pot with its own juices, resulting in tender and flavorful dishes.

Naan, roti, paratha, and kulcha are all types of flatbreads commonly used in Indian cuisine, each with its own unique texture and flavor.

Yogurt is commonly used as a thickening agent in Indian curries and sauces, adding a creamy texture and tangy flavor.

Tadka is the process of tempering spices in hot oil, releasing their flavors and aromas, and adding depth to dishes.

Grilling involves cooking food on a hot, flat surface, resulting in a charred and smoky flavor.

Gulab jamun, jalebi, rasgulla, and kheer are all traditional Indian sweets made from milk solids and sugar, each with its own unique texture and flavor.

Tandoori cooking involves cooking food in a clay oven, resulting in a smoky and charred flavor.

Biryani is a traditional Indian rice dish cooked with vegetables, spices, and often meat or seafood.

Tamarind is often used to add a sour flavor to Indian dishes, particularly in curries and chutneys.

Dosa is a traditional Indian flatbread made with chickpea flour, often served with chutneys and sambar.

Braising involves cooking food in a large pot with a small amount of liquid, resulting in tender and flavorful dishes.

Gajar ka halwa is a traditional Indian sweet made from grated carrots and milk solids, often served during festivals.