Tandoori cooking: Using a clay oven for meats and breads. 

Slow cooking: Essential for curries and biryanis to develop deep flavors. 

Tempering: Heating spices in oil to release their essential oils before adding to dishes. 

Dum cooking: A slow cooking method where dishes are sealed and cooked over low heat. 

Frying: Common for making kebabs and samosas. 

Roasting: Used for meats, especially during special occasions. 

Sautéing: Common methods for fish and vegetable dishes. 

Stewing: Used for preparing curries and lentils. 

Smoking: Fish and meats are sometimes smoked for added flavor. 

Fermentation: Used in making hoppers and certain rice-based dishes. 

Stir-frying: Used for preparing kottu and vegetable dishes. 

Steaming: Used for preparing momos. 

Boiling: Common for lentils and vegetables.