Paro, the Desi condiment company, will again be at Sua this Friday, serving crispy chongqing chicken tenders and stir-fried egg noodles drizzled with their signature tarka oil.

Tarka is a fundamental cooking technique in Indian cuisine that involves frying spices in hot oil or ghee to enhance their flavors and aromas. This method is essential for unlocking the full potential of spices, allowing them to infuse their essence into the oil, which can then be added to various dishes, such as curries, dals, and soups.

Paro‘s tarka oil is made with a blend of spices, organic ghee, and grapeseed oil. It’s been described as South Asian chili crisp, having a flavor profile that’s spicy and toasty, offering an instant flavor boost to dishes.

Come over and see what it’s all about!