Posted by NamrataFFDPune on Jan 24, 2026
The sound of tadka hitting hot oil is pure comfort for Indian kitchens. That instant aroma of cumin seeds, garlic, mustard, or curry leaves can transform even the simplest dal or sabzi into something irresistible. Tadka is not just a cooking step; it is an emotion deeply rooted in Indian food culture. However, what most people do not realize is that the way tadka is prepared can quietly affect cellular health, metabolism, and even long-term conditions like diabetes and heart disease. Taste matters, but the science behind how oil is heated matters just as much.
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