You don't need to use any smoke generators or other gadgets.
I am sharing the unexpected knowledge that I acquired while visiting.
If you like smoked food and live in the city; if there is no way to start a smokehouse in the apartment (I don't have it, because I don't trust apartment smokehouses, I saw what they turn kitchens into); if you don’t want to use “liquid smoke” because it makes you suspicious, then this method is definitely for you.
I admit, I was stunned myself when I tried it. The hazy resinousness in the chickpea and vegetable garnish (according to the Vedic recipe) surprised me at first. Expressed not brightly, very delicately, appropriate and at the same time - very appetizing.
At the same time, there was nothing smoked in the dish.
I could not resist, asked what brand of liquid smoke was used, or perhaps a flavoring agent, and they showed me a pack of... tea.
No, the tea is not simple.
Chinese lapsang sushong, also called smoked or tar tea.
Honestly, I tried it with tea later - and did not like it at all. They began to prove to me that you have to get used to the taste, it’s like, elite tea and you need to understand it, but I don’t want to drink something tasteless for the sake of habit.
But during cooking, it turns out to use it.
There are two ways - grind in a blender or coffee grinder and add as a seasoning - for some vegetables and meat (in general, for of what is fried, stewed without adding water), or you can also brew tea and brew directly in the tea infusion - if used cooking.
The only thing when tea is drunk, it is poured with water of 80-90 degrees for a few seconds and this water is drained, and then they pour it over again, but if you are going to cook something with it, then you do not need to drain the first water - smokiness is lost.