India, Aug. 31 -- There's something undeniably satisfying about crispy food - from the irresistible sizzle of a samosa frying to the crunch of golden fried chicken and the delicate crispness of perfectly cooked tempura. While it's easy to assume that achieving that satisfying crunch requires plenty of oil, chefs say the secret lies more in technique than quantity. Factors such as controlling the heat, choosing the right coating and managing moisture can make all the difference in creating that perfectly crisp texture.

In an interview with HT Lifestyle, chef Rajveer Singh - who has experience across restaurants in Mumbai, Punjab and Bengaluru, and specialises in Indian and tandoori cuisine - shared tried-and-tested techniques for achievin...