Blooming, or popping whole spices like cumin, mustard or coriander in hot oil or ghee is one of the oldest techniques native to Indian cooking and is the best way to extract their flavor. This can be done at the beginning of a dish, at the end and to make a salad dressing or a sauce. Whole spices or crushed aromatic spices can be popped.

Uppma

Mango Tomato Avocado Salad

Punjabi Cauliflower

Goa Pork

Banana Raita