When it comes to high-heat cooking, charring is one of the first things that come to mind. Amateurs, though, may have had many an attempt, fall through when perfecting the technique. Charred food has a distinct flavour, says Kshama Prabhu, executive chef at The Bar Stock Exchange. "It involves burning food on the grill to create a sultry and smoky flavour. The idea is to give the final product a complex taste without using charcoal or a smoke gun."