Cooking may seem simple, but small technique changes can meaningfully affect how nutrients behave in food. A widely shared culinary tip has encouraged people to modify the traditional sequence of preparing tadka, the aromatic tempering used in many Indian dishes.
The suggestion comes from cancer specialists who say that altering the order of ingredients may preserve delicate nutrients more effectively.
A recent video by cuisine influencer and educator Dr Tarang Krishna urged viewers to start by lightly sautéing finely chopped onions (pyaaz) and tomatoes (tamatar) without heating fat such as ghee or oil at first. He argues that by doing so, the vegetables soften gradually and release their natural juices.
That process, he says, exposes them to lower surface temperatures and reduces nutrient loss compared with immediately adding hot ghee to the pan.
Dr Meghal Sanghavi, an oncologist at Wockhardt Hospitals, explains that tomatoes are rich in lycopene and onions contain flavonoids like quercetin, both of which can degrade under high heat.
Sautéing the aromatics before adding fat helps protect these beneficial compounds. Once the vegetables have softened, adding ghee or oil helps the body absorb fat-soluble nutrients like lycopene in the intestine.
Although no single cooking method can prevent disease on its own, dietary habits and food preparation matter for long-term health.
Dr Sanghavi notes that avoiding charring or excessively high-heat frying limits the formation of harmful compounds.
Instead, gentle sautéing, steaming or slow simmering supports a more balanced and protective diet.
For people managing specific health conditions, meals that are lightly cooked and less greasy may ease digestion.
Warm, freshly prepared foods with balanced spices tend to be easier on the gut and support overall well-being.
The key, experts suggest, is mindful timing and moderation rather than relying on a single culinary trick.
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