11 Hacks to Cook Punjabi Dhaba-Style at Home

2. Master small smoke (dhungar) for that roadside aroma

A little smoke goes a long way toward a dhaba-like aroma, and you don’t need a tandoor. The dhungar method uses a small piece of charcoal heated until red, placed in a bowl or foil cup set inside the pot, and drizzled with a teaspoon of ghee to create fragrant smoke. Close the lid quickly so steam traps the smoke for five minutes, then remove the charcoal and stir. This works best for butter-forward curries, dal makhni, or smoky kebab gravies. If open flame or hot charcoal isn’t safe in your kitchen, use a pinch of smoked paprika late in cooking to mimic the effect. Take care with ventilation and never leave charcoal unattended; use a long spoon and heatproof tools. The smoke note should be an accent—not overpowering—so start light and taste. Dhabas balance fire and dairy to build depth, and dhungar gives that nostalgic roadside edge: the aroma cuts through cream and butter and makes the dish feel larger than the sum of its parts.