Indian scientists find why Indian food tastes so dang good

The secret to the incredible flavours is pairing ingredients that don’t have anything in common

There is a reason that Indian food is one of the best in the world. And sentiment doesn’t have anything to do with it. It’s all science.

Researchers at the Indian Institute of Technology in Rajasthan decided to find out why Indian food is much more flavoursome than some Western dishes.

What they discovered is that there are fewer overlapping ingredients in Indian cooking.

“We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” says the report by Anupam Jaina, Rakhi N K and Ganesh Bagler.

To help with their study, the trio sifted through thousands of recipes’ ingredients posted on the website Tarla Dalal.

The report goes on to say that in typical Western dishes follow a positive food pairing, meaning ingredients are put together because they have similar flavour profiles. Examples are milk, butter bread and rice.

It’s the complete opposite with Indian cuisine which typically has various different compounds of flavours, so they don’t overlap each other.

Agencies/Canadajournal