Indian curries are different from other Asian curries because of special cooking methods, local ingredients, and unique flavors. Here’s how Indian cooking stands out:

1. Tempering (Tadka):

   • Tempering is when chefs fry whole spices like cumin seeds, mustard seeds, and dried red chilies in hot oil before adding them to the dish.
   • This process brings out the spices' natural oils and flavors.
   • Around 85% of Indian curries use this method, while only about 30% of Chinese or Thai curries do.

2. Layering of Flavors:

   • Indian cooking is all about building layers of flavors. Chefs add ingredients step by step.
   • They start with onions, garlic, ginger, and herbs, cooking them at different times to make the dish more complex.
   • Studies show that over 70% of Indian dishes use this technique, often cooking slowly to blend the spices well.

3. Spice Blending:

   • Indian food often uses masalas, which are special blends of spices. Some blends can have up to 30 different spices!
   • This varies a lot depending on where the dish is from.
   • In comparison, Thai and Chinese cuisines usually stick to simpler mixes of fresh herbs and fewer spices.

4. Heat Management:

   • Indian curries often cook on low heat for a long time. This helps the flavors mix together deeply.
   • Research shows that about 60% of Indian home cooks prefer slow cooking, while about 40% of other Asian cooks do the same.

5. Dairy Utilization:

   • Indian curries often include dairy products like yogurt, cream, and ghee. These ingredients add richness and help balance the spices.
   • About 75% of Indian curries use some type of dairy, which is higher than in other Asian cuisines.

All of these cooking techniques give Indian curries their special identity among different types of Asian food.