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- Q3222589 subject Q15131044.
- Q3222589 subject Q6822548.
- Q3222589 subject Q7213614.
- Q3222589 subject Q7214242.
- Q3222589 subject Q7319103.
- Q3222589 subject Q7319461.
- Q3222589 subject Q8297387.
- Q3222589 abstract "Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (torka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi, Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada,फोण्ण in Konkani, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ; Baghaara (ବଘାର) or Chhunka (ଛୁଙ୍କ) in Oriya, often translated as "tempering", is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.Chaunk may be prepared at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).".
- Q3222589 thumbnail Chaunkphoto.jpg?width=300.
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- Q3222589 wikiPageWikiLink Q7213614.
- Q3222589 wikiPageWikiLink Q7214242.
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- Q3222589 comment "Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called তড়কা (torka), বাগার (bagar), ফোড়ন (phoron) in Bengali, Tarka (ਤੜਕਾ) in Punjabi, Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada,फोण्ण in Konkani, vaghaar (વઘાર) in Gujarati, fodni (फोडणी) in Marathi, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ; Baghaara (ବଘାର) or Chhunka (ଛୁଙ୍କ) in Oriya, often translated as "tempering", is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.Chaunk may be prepared at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).".
- Q3222589 label "Chaunk".
- Q3222589 depiction Chaunkphoto.jpg.