Techniques
Heating butter to separate butterfat from milk solids.
Fermentation of plant-based ingredients involves the action of microorganisms on plant-based substrates, resulting in unique flavors, aromas, and textures.
Curry duck is a dish cooked in a mixture of spices, herbs, and other ingredients.
Mustard oil creates an anaerobic environment that selects for beneficial LAB while inhibiting pathogens.
Tribological processing that preserves volatile aromatics through controlled friction heat.
Ayurvedic cooking techniques use spices, herbs, and ingredients to stimulate digestion and balance the body's energy.
Acid-induced denaturation and aggregation of milk casein proteins to form a fresh cheese curd.
Wood ash alkalinity modifies chickpea proteins while imparting mineral complexity.
A biochemical steaming process where banana leaf compounds interact with food proteins under controlled humidity.
Lentil protein isolation is a technique used to extract high-quality protein from lentils.
Ayurvedic spice blending balances the three doshas: Vata, Pitta, and Kapha, through specific spice ratios.
Indian tandoor cooking involves cooking food in a clay oven at high temperatures for short periods of time.
Indian kanji fermentation is a traditional process of preserving grains and vegetables through lactic acid fermentation.
Indian street food preparation involves a combination of thermal, mechanical, chemical, biological, emulsification, concentration, and modernist processes to create a wide range of dishes.
A sun-dried blend of lentils, spices, and chilies, ground into a umami-rich powder for sour broths.