Science of Our Indian Food

I read an article on the science of our Indian food.

First of all ,Indian foods have its gastronomic history of flavors that are complex, oscillating between sweet, savory, and spicy. For many people, Indian food is love at first bite. As the wonderful combination of vibrant colors, invigorating aromas and bold yet perfectly balanced spices are enough to drive anyone into sensory overload.

But what is it about Indian food that makes it so irresistibly divine? That's true, as an Indian I would say. 

It turns out that there’s a lot more to it than simply dreaming up cocktails of spices and ingredients that seem to go well. We are not talking about ingredients in modern day, I mean these have been there centuries ago.

Every ingredients of the herbs and spices do play a heavy roles in medicinal aspects. Turmeric being one of the strongest anti-bacterial elements for inflammation and bacteria infections, here we use basically in every food we cook.Each herb and spices from cardamon, mustard, fennel to ginger, garlic everything has it's own medicinal values.

After studying more than 2,500 recipes, the scientists have discovered that, contrary to what we might expect, the secret to Indian food’s exquisite taste is actually the mixture of those ingredients that do not share many flavors. The flavours has to overlap with each another to create the uniqueness of the tastes.

Furthermore, Indian food with it's many types of ingredients and intoxicating aromas, is coveted around the world. The intensive cuisine and its mix of spices is more often than not a revelation for those who sit down to eat it for the first time. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people.

But before we explore into the details of the study, let’s explore the wonderful world of ingredients. Foods can be broken down into the flavours they contain, which are the result of the different chemical elements that produce a certain characteristic taste when combined.

These foods that share many flavors should go well together. As data scientists have discovered perhaps the key reason why Indian food tastes so unique as it really does something radical with the flavours, and it does at the molecular level. 

The ingredients belong to different categories of: spices, plants, fruits, nut/seed, vegetables, cereal/crop, dairy, herb, meat, and fish/seafood. It's a mix of all flavours infused with the spices and herb that makes it so aromatic and flavourful.

You can even say that Indian food doesn't have any flavours when it's actually full of variant flavours of rich spices that just plays in your tongue. If you have tried an Indian food, please do hit the nearest restaurant in your country to try the uniqueness of flavours.