Besides these methods characteristic Indian cuisine also has special ways as
Is a cooking technique used in Pakistani and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoring is often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish.
The dum pukht
Is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers
There are two main aspects to this style of cooking; bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish.
In some cases, cooking dough is spread over the container, like a lid, to seal the foods. This is known as purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are best eaten together. In the end, dum pukht food is about aroma, when the seal is broken on the table and the fragrance of an Avadhi repast floats in the air.
Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring.
Is to give a smoked like a plate. When some elaboration about this sprayed with ghee or oil and when it begins to smoke is placed inside the container and closes tightly, so the smoke goes into the food giving the smoky flavor.