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    Chaunk: sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron, or phoran in Bengali, vaghaar in Gujarati or popu ( in Telugu) ; and often translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. Chhaunk is added at the end of cooking, just before serving (as with a dal, sambar or stew), or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish.