Chaunk (Hindi: छौंक); sometimes spelled chhaunk,
chounk,
chonk,
chhounk, or
chhonk; also called তড়কা (
torka), বাগার (
bagar), ফোড়ন (
phoron) in
Bengali,
Tarka (ਤੜਕਾ) in
Punjabi,
Thaalithal (தாளித்தல்) in
Tamil,
oggaraṇe (ಒಗ್ಗರಣೆ) in
Kannada,
फोण्ण in
Konkani,
vaghaar (વઘાર) in
Gujarati,
fodni (फोडणी) in
Marathi,
Thalimpu (తాళింపు) or
popu ( పోపు in
Telugu),
Baghaar (Urdu: بگھار) ; Baghaara (ବଘାର) or Chhunka (ଛୁଙ୍କ) in
Oriya, often translated as "", is a cooking technique and garnish used in the cuisines of
India,
Bangladesh, and
Pakistan, in which whole
spices (and sometimes also other ingredients such as minced
ginger root or sugar) are fried briefly in oil or
ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.