While marination and complete cooking are quite common in India, the seasoning technique is mostly unexplored. But seasoning is a simple and easy technique, so why is it not seen much in Indian dishes?

This is because many people here in India don't know the purpose of seasoning or when to do it. But by the end of this blog, you'll be able to find the answers to both questions. So, let's get straight into it!

What is the difference between seasoning and marinating?

This is a common mistake people make that they consider seasoning and marinating the same when they aren't. Marination is about soaking the core element of the dish in a thick mix of spices, as we do when we make chicken tikka. On the other hand, seasoning is adding dry spices mostly to the core element, so spices are not absorbed before cooking. Thus, you can start cooking right after seasoning.

Why should you season your dishes?

Here are a few reasons for seasoning your dish:

●      To taste the original juices

For dishes like chicken tandoori, spices are everything, and marination plays an important role in getting their flavor, aroma, and heat in every bite. But, with these many spices, the chicken's taste almost vanishes. So, seasoning is better than marination for a person who also wants to taste the original juices of chicken with a little spice and heat.

●      To get that crunchy crust

Ever wondered why those chicken and mutton look so crunchy from the outside but remain juicy inside at restaurants? This is the power of seasoning spices that make dishes flavourful and give them that crunchy crust. When you season with salt and pepper or any other spices, it creates a crunchy layer of crust, which gives all the taste while keeping the taste of meat preserved.