Techniques
Lentil protein isolation is a technique used to extract high-quality protein from lentils.
Plant-based meat alternatives are prepared using a combination of chemical, thermal, mechanical, and biological processes.
Acid-induced denaturation and aggregation of milk casein proteins to form a fresh cheese curd.
Ayurvedic cooking uses heat and fermentation to extract medicinal compounds from spices and dairy.
2015 reference book on sugar
A rapid smoking method using hot charcoal and ghee to deposit aromatic compounds onto food surfaces.
Tiffin packing preserves cooked South‑Asian meals by rapid pre‑heating, oil‑coated layering, and insulated containment to keep food safe for several hours.
A traditional Indian pickling technique involving fermentation of vegetables or fruits in a spice, oil, and sometimes yogurt or buttermilk mixture.
Traditional Indian cooking method emphasizing herbs, spices, and natural ingredients for physical and mental well-being.
Indian tandoor clay oven cooking uses high-temperature dry heat for even cooking.
Creating a stable emulsion of sesame oil and water for sauces and desserts.
Ghee clarification is a thermal‑chemical process that removes water and milk solids from butter, yielding a pure fat with a high smoke point.
Vegetarian sausage preparation using various grains and legumes to create a flavorful and textured product.
Clarified butter (ghee) is produced by heating butter to evaporate water, separate and brown milk solids, then filtering the pure fat.
Curry duck is a dish cooked in a mixture of spices, herbs, and other ingredients.
Traditional Indian sweets prepared for festivals, combining caramelized sugars, milk solids, and aromatic ghee.
Plant-based curing in India combines high-salt brines with antimicrobial spices to inhibit spoilage and promote lactic acid fermentation.
A guide to preparing Indian curry pastes with emphasis on temperature control, spice activation, and fermentation.