How to add smoky flavour to winter dishes without using a tandoor at home

During winter months, the aromas and flavors of tandoori chaap, roll, tikkas, and kebabs are different. But let us also accept the fact that using a tandoor or creating that smoky flavor calls for expertise that many of us can't create at home. So, keeping that in mind, we have got some easy solutions on how one can add smoky flavour to winter dishes without using a tandoor at home. Try these tricks and share your feedback with us.

It is made with dried red peppers that are slow-smoked over oak wood, then ground into a deep red powder. It is readily available and one can add it to any spicy dish to add that smoky, lightly sweet and earthy flavour.

It is made by infusing smoke of oak wood, beech and birch wood with regular olive oil and herbs. It is easily available in the market and can be drizzled over soups and salads to add that strong smoky aroma.

For desi Indian dishes, simply smoke a few black cardamoms over fire and coarsely crush them and add to any savoury dish to add that smoky aroma.

This is one of the most famous methods of adding smoky flavour to dal tadka, curries, and even biryanis. All you need to do is burn a small disc of charcoal (easily available in the market) and place it in a bowl. Now, place the bowl at the centre of the dish, pour some ghee and cover the lid for 5-8 minutes. Let the smoke get infused in the dish and you are ready to serve.

This is also easily available in the market and all you need to do is, replace the regular salt with smoked salt to get the right kick.

This is a very desi and Indian method of adding smoky aroma to your Indian curries. All you need to do is, burn 4-6 dry red chillies on the gas stove, crush them, and add to your dish. Enjoy the kick of spiciness and smokiness in your dish.

These are dried and smoked jalapeño peppers, and are available in powder form. Simply sprinkle the powder into dips, sauces, or even on top of soups or salads and enjoy the kick.

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