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Written By: Editorial Team | Updated : March 6, 2015 2:42 PM IST
We as Indians are proud of our diverse culture and celebrate it even more when it comes to our cuisine. The taste and ingredients of our food changes every kilometer one travels and the taste is equally unique. While Indian food is called as spicy and complicated by westerners a new study has just found out why we start drooling at the sight of some baingan bharta or butter chicken.
To find out why Indian food triggers a response that stimulates your salivary glands, researchers at the Indian Institute of Technology examined over 2,000 dishes from India's #1 food site TarlaDalal.com. They broke down the dishes to their individual ingredients and tried to figure the secret behind what made the food so mouth-watering. (Read: Lose weight quickly with the help of these 10 Indian foods)
They found that the ingredients in the Indian dishes didn't share flavour compounds that often, unlike in many Western cuisines, where ingredients were usually paired together with other ingredients that have similar flavours. The researchers wrote that the average flavour sharing in Indian cuisine was significantly lesser than expected, and that every spice was 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. (Read: 6 healthy Indian foods you should start eating today!)
So the way the flavours rub up against each other is what makes Indian food so appealing. And while the dishes are complex and often have several ingredients, every component brings out a unique flavour, which comes together to form a complex, nuanced, final meal.
With inputs from ANI
Photon source: Getty images
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