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The Art of Tadka. 

This sizzling technique is the key to unlocking a treasure of aromas, tastes, textures and color.  

Chefs across the globe have developed numerous ways to draw out and amplify the fragrance and taste of spices. Some dry-toast spices, others pound whole spices with wet ingredients before warming them.

Tadka, the centuries-old technique at the heart of Indian cuisine, relies on fat as a flavor-delivery vehicle. Tadka is made when oil or a fat is heated in a pan, then dried spices or aromatics are added and briefly warmed. The hot fat has an amazing ability to extract and retain the essence, aroma and flavor of the spices and herbs which carries over when added to a dish.

Also called “chaunk,” “phanna,” “baghar,” and “tarka,” this practice can take your food – Indian or not – to the next level. Here are the fundamentals you need to know.


The fat is the vehicle for the tadka’s flavor and deciding which type plays a pivotal role. Whether rich and nutty ghee, coconut, sesame, or neutral oils, each contributes its distinct essence. The choice of fat depends on regional preferences and the desired outcome of the dish.


Tadka involves briefly roasting whole or ground spices in hot fat to extract their essential oils, intensifying the flavors and aromas and elevating them to new heights. 


The magic of tadka lies in the combination of spices. Use any whole or ground spice, various chiles, ginger, garlic, and shallots to add layers of flavor, texture, and depth. Indian tadkas commonly feature a medley of cumin, cinnamon, curry leaves, mustard seeds, and red chilies, but there’s a world of possibilities.


Making tadka is a swift process; the sizzle and crackle of spices signal its readiness within seconds. To execute it flawlessly, be prepared to act fast. Whether you’re using tadka as the foundation of a dish, adding it during your cooking process, or showcasing it as a finishing touch, the ingredients will receive a punch of vibrant flavor and incredible aroma.