The ancient Indian kitchen was known for its diverse range of spices and flavors. While they did not have built-in steam ovens, they used a technique called 'dhungar' to infuse their dishes with smoky flavors. Dhungar involved placing a piece of smoldering charcoal in a small metal bowl and then placing it in the center of the pot or pan. The food would be covered, and the smoke from the charcoal would permeate the dish, adding a unique smoky flavor. This method was commonly used for cooking rice, lentils, and meat dishes. The ancient Indians believed that the smoky flavors enhanced the taste of the food and made it more aromatic. The ancient Indian kitchen was a place of culinary creativity, and the use of dhungar added depth and complexity to their dishes.
