Charcoal is carbonised wood that burns hot and smoky with little visible flame. In Indian kitchens a single glowing lump is central to the dhungar method, in which its aromatic smoke is trapped over a dish to lend a subtle grilled, roasted character.
Where it comes from
Used worldwide; the dhungar smoking technique is characteristic of Mughlai and North Indian cuisine.
In the kitchen
Burned to a glowing ember for smoke infusion (the dhungar technique) and for grilling; not eaten but essential to the finished aroma.