Indian style of pickling (achaar) is fiery, spicy, and undeniably delicious. It involves sun drying the desired item and then frying in plenty of oil, salt, chili powder and other aromatics. A carefully timed and delicately handled process – it ensures the best of produce like raw mango, lemons, vegetables etc. are stored for months and add color, spice and taste to every other meal. Meat, another prized item was preserved before the era of refrigeration and still is by cutting into strips, rubbing with spices and drying it in the sun until it was bone dry and then storing for months. These Kawabs (kebabs) are then browned in oil before serving. Another short term method is to make an achaar out of it. Stays good for a few days without refrigeration and a few weeks in the fridge. This makes it a perfect food for traveling, preserving extra meat during Eid Al Adha and also makes for a great way to carry back good quality meat from India!