Topic: What's the Secret of "Smokey" Tarka Dhal?

[pete]

I was watching an indian chef cooking, the other night
Every meal, he prepared, had the pan on fire, at some point
I have experimented with flambeing, and even though I didn't feel it was the source of the "taste", it still adds something to the curry
A smokey aroma
On these big restaurant cookers , it seems inevetible to set the pan on fire
At home it's far harder to do

[DARTHPHALL]

I wonder still if relying on a flambe is to inconsistent for a BIR i still believe it an ingredient IMHO.

[Mark J]

Whilst in my local open plan takeaway last wednesday I watched the chef make 5 dishes, every single one was set on fire multiple times during the cooking

[DARTHPHALL]

Burn Baby !!!!!!!!!!!!! ;D

[pete]

There was one dish he was cooking, that had ridiculous flames
The whole pan on fire with flames about fifteen inches high
It burned for about ten seconds
I thought it was out of control
The aroma from the "burn" is a definite restaurant smell
I am not convinced that flambeing is the missing element, but doing that to your meal, has got to affect it some way.
You can't get that same flame at home
Having said that, I have seen curries cooked without the burn, but with the "taste"

[Yousef]

Try this in your kitchen and you'll be in trouble

[merrybaker]

I love the "no smoking" sign!

[CurryCanuck]

Flambeing is the process of flaming off alcohol by igniting it - this in turn caramelizes the sugar in the alcohol and produces a unique taste . I doubt that BIRs' use alcohol and that the " burning oil " is strictly for affect ( unless you like the taste of burnt oil ) .  ;D

CC

[Lakrasia]

!!!!----I HAVE THE ANSWER----!!!!

I have searched for many years and tried so many recipes without getting anywhere near that magical flavour  Finally I know why I could never succeed - it's done using charcoal burning in a dish floating in the saucepan of dal. To my surprise there are a lot of videos and photos and instructions out there and I cannot fathom why I never came across anything before except lots of other foodies on the same quest.

My favourite dal recipe so far is this one: http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal, though it doesn't mention charcoal once.

I might try liquid smoke first and then a chunk of charcoal from a disposable barbecue. Then I can compare the results.

Anyway, here is the answer we've all been hoping for...

https://www.youtube.com/watch?v=KVzT1AQcGqk

[Onions]

I don't think so. It's an old trick I use for Goanese vindaloo. But it's not the 'trick' used day in, day out by BIRs up and down the country. In fact; at the very idea

The smokiness comes from caramelisation (see above) and the technique you use to cook. And the patience you use likewise.

Charcoal my ring!!!