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Indian food is unquestionably delicious: its flavours are complex, alternating between sweet, savoury, and spicy; and its textures combine creamy sauces with doughy breads and tender meat and vegetables to create the slop of dreams. It's a divine fusion that's aromatic and sophisticated without being ostentatious. You can get a better-than-decent plate of it for less than the price of a deli sandwich.
But what is it about Indian food that makes it so rich and tasty? Scientists were curious as well, and recently conducted an analysis of 2,500 recipes to find out, as first reported by the Washington Post.
Anupam Jaina, Rakhi N Kb, and Ganesh Bagler of the Indian Institute of Technology in Jodhpur used a fine-tooth comb to comb through TarlaDalal.com, a recipe database of over 17,000 dishes that bills itself as "India's #1 food site" in an attempt to decode the magic of your chicken tikka masala or aloo gobi. Sure, there are commonalities in seasoning that run throughout Indian cuisine, but how diverse are they?
The answer is more complex than you might think.
The Science Behind It
While many Western cuisines attempt to pair ingredients that share "flavour compounds"—the minute timbres that indicate something like types of sweetness, sourness, or spiciness—Indian food's signature is that it combines ingredients that do not share any of these qualities.
"We study food pairing in Indian cuisine recipes to demonstrate that, contrary to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing," the researchers wrote. "The greater the degree of flavour sharing between any two ingredients, the less likely their co-occurrence."
The recipes contained a total of 194 unique ingredients, which were divided into 15 categories: spices, seeds, herbs, meats, and so on. But, rather predictably, spices and their methods of pairing and combining emerged as the defining characteristics of Indian cuisine.
In Indian cuisine, the popular hypothesis stipulated by recipe-building in North American, Western European, and Latin American cultures is essentially reversed. "Each of the spices is uniquely placed in its recipe to shape the flavour-sharing pattern with [the] rest of the ingredients, and is sensitive to replacement even with other spices," according to the study.
The Bottomline
In other words, each spice, from the warm sweetness of ginger to the slight bitterness of tamarind to the zingy freshness of cilantro, plays a specific role in the dish it inhabits. The flavour fingerprint that we've come to associate with a good plate of chana masala is created by the combination of many of these components—a typical Indian dish can incorporate a dozen different herbs and spices.
So, while your instincts may tell you to pile sweet on sweet or hot 'n' spicy on even more hot 'n' spicy, remember that opposites can sometimes attract with delicious results.
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