Reference
The methods behind the recipes — linked from every step that uses them.
Submerging vegetables in a salt brine (2-3% salt by weight) and allowing natural bacteria to ferment them over days to w…
Whole or ground spices release most of their flavour into fat, not water — so cooking them briefly in hot oil before a…
Cutting vegetables into thin, uniform matchstick-sized strips, typically 2-3mm wide and 5-6cm long. A blunt knife is mor…
Cooking vegetables at 160-180C for 45-90 minutes, allowing natural sugars to caramelize without charring. Overcrowding t…
Cooking sliced onions gently over medium-low heat for 12–20 minutes, stirring occasionally, until they collapse and tu…
Heating whole spices in hot oil or ghee for 30-60 seconds until they sizzle and become fragrant, then pouring the mixtur…