I saw a programme a while back that used something like charcoal in a small metal open pot that was put in the middle of a large cooking dish and a lid put over to give the dish a smokey flavour...

Has anyone ever done this ?... how safe is it ?

I was just thinking about adding a different twist on a dish and a flavour that you might not get under normal cooking, then I remembered the programme I'd seen..

Steve

I remember watching something like this on TV once, but that is about all I can remember!

the technique is called dhunga, and is used in Indian cookery, especially around Lucknow!! by the Awadhi. I'm surprised you did not know this Mamta! Are you in Lucknow now?

There are several ways to do it, but principally a piece of live charcoal is put in a metal vessel (or thick onion skin!!) and spices/oil/fat heaped on the glowing ember. This is then placed in a pot with the food to be smoked. A lid is placed on the pot, and left for some time.

People who have done this say that it takes a long tome to smoke food this way, and that it works better with raw meat than cooked. That makes sense as the smoke flavours are fat soluble.

This is 'Tarka' Indian style that you describe, using an iron ladle. However, I haver not seen any charcoal ever being put in this ladle/pot. The dals/curries 'tempered' this way have a lovely, smokey flavour, that can be smelled down the street. But I am sure Steve is talking about smoking Western foods.

no, this is not tarka, the metal vessel with the hot charcoal is put into the pot with the food, it is not mixed in. The smoke is kept in the cooking pot by the lid. When the smoking is done, or the charcoal has gone out, it is removed. It never touches the food.

something a bit like doing this - http://2.bp.blogspot.com/_DDOc35YtZyo/RbINYqN37uI/AAAAAAAAAV8/qaLEezuDyx0/s320/IMG_3201.JPG

Steve

yep, I suppose would work.

This is very interesting, I had never seen this before, as far as I can scratch my ancient brain. Thanks Lapis and Steve.

Well, you learn every day of your life. Today, my mum has taught me a paneer recipe, which does not require any onion/ginger/garlic. I will write it when I get home. It is really, really tasty.