The science behind tadka and why this simple technique does more than add flavour
Indian cooking developed tadka long before laboratories could explain why it worked. Today, research supports many of those age-old culinary instincts. A comprehensive review published in Frontiers in Nutrition (2022) notes that curcumin, turmeric’s primary bioactive compound, is fat-soluble and has better bioavailability when consumed with dietary fats. This aligns with the traditional practice of…
