11 Indian Cooking Techniques That Change the Flavor

9. Marination with Enzyme or Rich Carriers

Marination does more than season: acids, enzymes, and fats help flavor penetrate and alter texture. Yogurt-based marinades add creaminess and mild acidity, while papaya or pineapple contains enzymes that tenderize tougher proteins. Salt in a marinade draws moisture and helps other seasonings soak in. For best results, marinate in the refrigerator and avoid excessive enzyme exposure that can make meat mushy. Use thicker carriers like yogurt or oil to hold spices against food; thin, very acidic solutions work faster but can over-soften. For vegetables, short marination improves flavor without changing texture. Remember food safety—marinate in covered containers and discard used marinade or boil it before using as a sauce. Marinades are a practical way to introduce layered flavor before cooking begins and make grilled or roasted dishes deeply flavored rather than relying on surface coating alone.