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Author Topic: How many tarka exist in BIR  (read 2,015 times)

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The discussion revolves around the concept of "tarka" in British Indian Restaurant (BIR) cooking, with the original poster questioning whether tarka refers solely to garlic ginger paste or if multiple types exist. Replies clarify that tarka is more than just garlic ginger paste; it includes a technique of tempering spices and can be used at different stages in cooking. The consensus suggests that BIR may utilize both garlic ginger paste and garlic paste, depending on the dish, with garlic ginger paste being more suited for certain hot dishes and garlic paste for creamier ones.

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Offline JerryM

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How many tarka exist in BIR
« on: August 24, 2011, 04:01 PM »
a basic assumption that i've followed without question is that tarka is garlic ginger paste.

various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.

this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.

the thinking being that perhaps g/g works better in some dishes and g on it's own in others.

How many tarka exist in BIR
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Offline Cory Ander

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Re: How many tarka exist in BIR
« Reply #1 on: August 24, 2011, 04:45 PM »
Quote from: JerryM on August 24, 2011, 04:01 PM
a basic assumption that i've followed without question is that tarka is garlic ginger paste.

I find it very strange that you should have followed that assumption Jerry.  A Tarka is a fried
garnish (added at the end of cooking a curry) consisting of some combination of (generally whole) spices and onions (and maybe including garlic and/or ginger)
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Offline chewytikka

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Re: How many tarka exist in BIR
« Reply #2 on: August 24, 2011, 05:30 PM »
Quote from: JerryM on August 24, 2011, 04:01 PM
a basic assumption that i've followed without question is that tarka is garlic ginger paste.

various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.

this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.

the thinking being that perhaps g/g works better in some dishes and g on it's own in others.
Hi Jerry
A Tarka or Tadka  is much more than G&G and is used at the beginning of most BIR dishes. It just means tempering herbs and spices in hot oil, to release flavour.
A second Tarka can be used at the end of cooking a dish as a flavour enhancer.
A good Tarka example is my Madras Video Recipe and the Tarka Dhal Video Recipe explains the second Tarka.
cheers Chewy
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Offline JerryM

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Re: How many tarka exist in BIR
« Reply #3 on: August 25, 2011, 10:36 AM »
many thanks CA/Chewytikka,

i shows what i suspected that i clearly don't know enough about tarka.

i did not know of the 2 types or categories yet i believe i use both ie i fry the spices at the start and i also use bunjarra at the end (although i seem to have a growing preference to add earlier ie just before the base).

it's the 1st type that i have particular interest in. i now suspect that BIR's have a pot of garlic/ginger paste and also a pot of garlic paste. the use being dependent on the dish.

i have no proof of this only the observation of leaving the ginger out and trying the garlic only in a few dishes.

the question is does anyone else suspect this. as a very loose general rule i think the g/g would go in hot fry dishes and the g only in "cream" dishes.

in short i've only used g/g paste to date and now i think i also need garlic paste on it's own too.
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