Can those, that allude to knowing, please elaborate on what they understand to be the "Bargaar" (or "Bagaar") technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some whole spices are fried in oil (or ghee) at the start of cooking, to release their flavours.

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?

Cory, I agree with your definition.

The term Bargaar, Bagaar, Bargar is a Bengali term for the Hindi word Tadka, Tarka or Bagar which both essentially mean the same thing - the frying of whole spices or other ingredients in hot oil.

The general usage of the two terms Bargar and Tarka seem to be defined according to the following processes. In Bargar, further ingredients are added to the 'bargar' and cooking is continued. In Tarka, the pan contents are added to something else.

Personally I prefer and am more familiar with the term 'tempering' to Tarka.

Bargar

What it is?
The process of frying whole spices (cloves, cardamons, bay leaves, cinnamon/dalchini, cumin seeds etc.) in hot oil.

Why is it used?
To extract the flavours and essential oils from the whole spices and to cook out the rawness from them.

When is it used?
Right at the start of the cooking process before the addition of any other ingredients.

How is it used?
By adding whole spices to hot oil and frying till they are fragrant and release their flavours and oils and lose their rawness.

This is my understanding and definition of the term 'Bargar'.

Quote from: Cory Ander on January 10, 2012, 03:00 PM
I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bargaar' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

Hi CA

When in doubt as to the meaning of a technical term in Indian cooking, my first point of reference is to my 1982 edition of Madhur Jaffrey's 'Illustrated Indian Cookery'!!  About the 'Baghaar', she says:

"I do not know of this technique being used anywhere else in the world.  Oil (or ghee) is heated until it is extremely hot, but not burning.  Then spices, generally whole ones, or else chopped up garlic and ginger, are added to the oil.  The seasonings immediately begin to swell, brown, pop, or otherwise change character.  This seasoned oil, together with all the spices in it, is then poured over cooked foods such as pulses and vegetables or else uncooked foods are added to it and then sauteed or simmered.  The seasonings that are most commonly used for baghaar include cumin seeds, black mustard seeds, fennel seeds, dried red chillies, cloves, cinnamon sticks. cardamom pods, bay leaves and black peppercorns as well as chopped up garlic and ginger.  Hot oil transforms them all and gives them a new, more concentrated character.  When the whole spices used are large, such as bay leaves, cinnamom sticks or even cloves and peppercorns, they are not meant to be eaten but are left to one side of the plate."

That seems to fall in nicely with the definitions given by both you and Spicey.

al.