11 Indian Cooking Techniques That Change the Flavor

5. Smoking Technique (Dhungar)

Dhungar is a quick smoking method that adds a controlled charcoal aroma without long smoking equipment or time. A small piece of lit charcoal is placed in a metal bowl inside the dish; a drizzle of ghee or oil and a tight lid trap smoke long enough to infuse flavor. Smoke introduces phenolic compounds that the brain reads as savory and rustic, giving dals, paneer, or kebabs a restaurant-style finish. Use caution: light the coal outdoors or over a gas flame, then transfer carefully. Remove any ash before covering the pot. The smoke step is short—often only a minute or two—too much smokiness can overpower. Regional cooks vary the fuel: coconut shell or dried wood can offer different smoke notes. Dhungar is ideal when you want a deep, charred note without searing or long smoking sessions. For home cooks, practice on small batches to find the balance you like.