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This is mere theory/guesswork, but I wonder if they might do it like a tadka [tarka] you add to dall [lentil] recipes? Fry garlic & other spices in oil, then pour over right at the end. Stirring in is optional, for presentation effect. Here's a link to a rather elaborate tadka method, including smoking charcoal which sounds fabulous, though I've never ...


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Straight up msg my guy, alternatively get some course salt and whole Sichuan peppercorns, toast together in a dry pan and pick out the peppers after it gets fragrant


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