11 Traditional Cooking Methods India Is Rediscovering

4. Fire & grill / live-fire cooking (chulha, coal, coconut-shell)

Open-fire cooking connects you to an elemental method that predates modern stovetops, and it is making a striking comeback. Across regions cooks used chulhas, coal fires, or even coconut shells to impart a particular smoky profile, and foods like Rajasthani baati and Goan seafood still carry those memories (India Food Network, 2025). My uncle swears nothing beats the crunch and smoky aroma of baati baked over coals during a festival, and that memory often inspires weekend grilling. Today live-fire techniques appear at pop-ups, backyard gatherings, and restaurant open kitchens where controlled smoke becomes part of the dining experience. If you’re experimenting at home, set up a safe outdoor grill area, keep a fire extinguisher nearby, and use food-grade charcoal or wood chips to avoid off-flavors. For indoor cooks who want similar notes, try a stovetop smoking method using a smoking gun or a small closed-pan dhungar technique to add smoke without open flames.