Few overlapping ingredients make Indian food delicious, study

Few overlapping ingredients make Indian food delicious, study

According to a new study, Indian food has fewer number of overlapping ingredients and this makes it delicious.

A group of researchers at the Indian Institute of Technology, Jodhpur in Rajasthan conducted study to determine why Indian food has more flavours than some other cuisine. They found that the fewer overlapping ingredients results in a blend of several flavours.

AnupamJaina, Rakhi N K and Ganesh Bagler said, "We found that average flavor sharing in Indian cuisine was significantly lesser than expected."

The group of three researchers studied through thousands of recipes' ingredients posted on the website TarlaDalal. They studied a total of 2,543 recipes from across India. They study also found that typical Western dishes pair foods that taste similar like milk, butter bread and rice. This is the exact opposite of Indian cuisine that normally combines different compounds of flavours.

They found that higher the number of common flavour molecules shared by two ingredients, the lesser is the chance of them co-existing in a recipe. An example is red chilli powder and cumin share only six flavour molecules but this pair can be found in 406 times across Indian cuisine.


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