Hot Oil Pour

Bagar is the dramatic finale used in certain dal and rice dishes — smoking hot oil is prepared separately with fried onions, dried chillies, and sometimes garlic, then poured over the dish at the table. The sizzle and cloud of aromatic steam signals to everyone in the room that the food is arriving. It is related to tarka but typically uses a larger volume of oil and more heavily fried aromatics. Sindhi dal and certain Karachi dhabas are famous for their tableside bagar performance.