11 Indian Cooking Techniques That Change the Flavor

8. Acid Balancing

Acids brighten heavy or rich dishes by lifting flavors and creating contrast. Indian kitchens use tamarind, lemon, kokum, raw mango, and yogurt to add tang and cut through fat. A small splash at the end can change the entire impression of a curry, revealing hidden spice notes and making the dish feel lighter. Acids also help balance sweetness and salt. Add acids cautiously: start with a teaspoon, taste, then adjust. Yogurt added too early can curdle on high heat, so stir it in at lower temperatures or temper it first. Tamarind paste dissolves into gravies during cooking and gives a deeper, fruitier tang, while fresh lemon adds a sharp, citrus top note. For drinks and chutneys, acid becomes the central flavor. Learning small amounts and timing creates bright, balanced dishes instead of flat or overly rich ones.