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Why is this traditional? Beyond flavor, this technique extracts fat-soluble vitamins and essential oils from the spices that would otherwise remain indigestible. It is chemistry perfected by tradition. Every region has a different tadka:

Before non-stick, there was iron. Indians believe cooking in iron vessels combats anemia. The Kadhai is the universal tool—used for deep-frying pooris, slow-cooking curries, and tossing vegetables. Why is this traditional

A technique where meat or vegetables are sealed in a heavy-bottomed pot (often clay) with dough and cooked slowly over a low flame in their own juices. This locks in the aroma of the spices. Why is this traditional? Beyond flavor

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