11 Indian Cooking Techniques That Change the Flavor

6. Oil and Ghee Infusion

Fats are major flavor carriers: they dissolve and hold aromatic molecules that water cannot. Infusing ghee or neutral oil with spices, garlic, or chilies creates a concentrated aromatic base you can use across dishes. Warm the fat gently with aromatics until they release aroma, then cool and strain. Spiced ghee added at the end brightens textures and makes breads, rice, and dals more luxurious. Because fats trap volatile compounds, infused oils deliver a long-lasting aroma and mouthfeel. Ghee adds a nutty, buttery richness and tolerates higher heat than butter, making it useful for both cooking and finishing. Infused oils also preserve better than wet pastes when stored correctly in sterilized jars. Use small quantities for finishing dishes, or spoon a little into plain rice or khichdi for an instant lift. Keep infused fats refrigerated if you include fresh aromatics to prevent spoilage.