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Deciphering Indian Flavours

3/10/2015 3:58:55 PM
written By : Team India Se Print

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Indian food has found fans across the world. It is a complex cuisine that is full of flavour. In order to understand the appeal of Indian food, an extensive study covering more than 2,000 popular recipes was conducted by a team from the Indian Institute of Technology.

It found that unlike Western dishes that tend to pair similar flavours together - such as chocolate and cheese or beer and beef - Indian dishes use at least seven ingredients that do not contain overlapping flavours. Food chemists have separated such flavours into their precise chemical compositions that, when combined, create a distinct taste.

For example, many Indian recipes use cayenne (chilli), the basis of all curry powders, and when a dish has cayenne as an ingredient, it's unlikely to contain any others sharing similar flavours, the researchers found.

However, when ingredients found in Western cuisine show up in an Indian recipe --  such as butter, milk, rice or bread -- that dish tends to echo Western tastes by providing considerable flavour overlap, they said.

A final quality of Indian food that differentiates it from Western cuisine is its complexity, the researchers noted; the average Indian recipe calls for a minimum of seven different ingredients, and in total Indian cuisine makes use of almost 200 distinct ingredients.

(Source: The Washington Post, Tech Times)

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