Indian Food is based on a completely unique balance of flavours. The taste of Indian food is now scientifically delectable! Rich and deep earthy tones, the heat of chilli, and pungent aromatics are all the flagships of Indian cuisine.
Scientists now accredit the tastiness of this cuisine to be due to the fewer number of overlapping flavours within the core ingredients. After data researches analysed approximately 2,500 recipes of Indian food, they discovered that the Indian use of spices keeps overlapped flavours to a minimum.
In any typical Indian dish, you will find multiple spices. It’ not simply about the quantity of spice, but most importantly concerning how these spices are balanced and used within the dish. Spices are chosen to be complementary yet diverse. This is the subversion of Western food philosophy, whence why we find Indian food so intriguing and delicious. Western cuisine pairs together similar flavours in one dish, whereas in Indian cuisine the aim to the perfect combination of variety of ingredients with as little of overlapping flavours.
Furthermore, the food of India often includes tastes that enhance negative food pairing. Spices such as cayenne pepper, garam masala, and cinnamon are so unique that they strengthen the polarity of tastes. Any dish containing these ingredients will most probably contain very few foods with overlapping flavours.
Indian dishes are a delicate design in gastronomy. Every ingredient has its own purpose in the taste, and together they work in harmony for a flavoursome impact. The specific roles for each spice and ingredient give a characteristically distinct taste to Indian cuisine, that we all love.
The South-Asian cuisine can be a sensory overload. It is spicy, yet creamy; subtle, yet robust: a panoply of flavours chosen for a purpose that brings harmony from the disharmony. The reason it is so delicious, is because it breaks all the rules of Western cuisine and find its own path in the flavour map.