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India is a land that boasts of some of the finest cuisine which are as diverse as its culture and tradition. From the kitchens of the valley of Kashmir to the rasoi ghars of the royal Rajasthan, the taste and aroma of the Indian cuisine varies but there is one constant - it is simply delicious.
Widely loved for its curries, mouth-watering aromas and appetizing mix of spices, Indian food is much coveted around the world. The peppery hot meals of Andhra is just as enticing as the coconut-based cuisines of Kerala. What about the perfect blend of sweet and spicy flavors in Bengali food. And dare you forget the rich Mughlai cuisines.
But what is it that makes Indian food exquisite and so damn tasty at all times? Just like us the scientists were wondering too, but unlike us they actually do have the answers.
Researchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology (Jodhpur), in an attempt to decode the delicious mystery behind the chicken tandoori or (enter a recipe,) went through several thousand recipes from a popular online recipe site calledTarlaDalal.com. They analysed each of the recipe ingredient by ingredient, and then compared how often and heavily those ingredients influenced the flavor. Here is what the researchers have to say on why Indian food taste so uniquely good - opposites attract!
"We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing," the researchers noted. "[The] more the extent of flavor-sharing between any two ingredients, [the] lesser their co-occurrence."
In other words, food tastes better when you use a combination of ingredients that don't share the same qualities. It's the fewer number of overlapping flavors in ingredients that makes Indian food delicious.
The research published in Washington Post explains further, while many Western cuisines attempt to pair ingredients that share "flavor compounds" -- the minute accent that indicate something like types of sweetness or sourness or spiciness -- Indian food's signature is that it combines ingredients that don't share these qualities at all.
For example, if you find cayenne in an Indian dish, you're unlikely to find another ingredient that shares the same compounds--though you may find other spices that have complementary, but not identical, attributes. This is true across the eight different types of sub-cuisines studied, from Bengali to Punjabi to South Indian.
"Each of the spices is uniquely placed in its recipe to shape the flavor-sharing pattern with [the] rest of the ingredients, and is sensitive to replacement even with other spices."
So while the general tendency is to pile sweet on sweet or spicy on spicy, but if you want your food to be as delicious as the Indian food then keep in mind that opposite (ingredients) attracts, with a much delicious result. Read more here:elegant prom dresses uk