When it comes to taste and flavor, Indian food always gets high ratings across the globe. For those who try Indian food for the first time, its intoxicating aroma and delicious taste is often a revelation that is found to be nowhere in the world.
The UK itself is a great admirer of Indian food and one can easily estimate the popularity of Indian food among Britons with the fact that the UK now celebrates National Curry Week (founded by the late Peter Grove) to show its love for curry every year since 1998.
If we talk about a particular region in the UK, Bristol for example, there is no lack of Indian food lovers and the restaurants that offer fine Indian dining.
The hype and acclamation that Indian food has gained even in non-Indian countries is so massive that scientists conducted a dedicated research to find out what makes Indian food so special.
Let’s check out what these scientists have found about Indian cuisines and delicacies.
A Brief of Research conducted by Scientists on Indian Food
The main aim of the study was to analyze the recipe composition and flavor compound constitution of Indian cuisines to find the quintessential features. During the study, they explored ingredient composition and food pairing at different levels. The study was performed on more than two thousand Indian recipes spanning diverse Indian cultures, including Bengali, Gujarati, Jain, Mughlai, Rajasthani, Punjabi, Maharashtrian, and South Indian.
Scientists Revealed -What makes Indian food one of the great gastronomic options?
Each of the spices used in Indian recipes plays a significant role in shaping the flavor sharing pattern with the rest of the ingredients. The replacement of one spice by another also creates a great difference.
Another reason why Indian food is so delicious is the approach of strong negative food pairing.
Among the top ten ingredients responsible for imparting unique flavor, there are some spices that contribute to the tantalizing flavor, such as cayenne, green bell pepper, coriander, garam masala, tamarind, ginger garlic paste, ginger, clove, and cinnamon.
Scientists surmised that the crucial role of these spices is also linked with the historical practice of health-centric diet in Indian subcontinent.
The study revealed that spices, certainly, hold a unique position in the ingredient lists of Indian cuisines and play a vital role in defining characteristic Indian taste and flavor. Besides, they are also the most critical contributors in the negative food pairing.
In the old era, spices were not only used as flavoring and coloring agents, preservatives, and additives but they were also mentioned as medicines in Ayurveda. Moreover, various spices come with antimicrobial, anti-oxidant, anti-inflammatory, chemo-preventive, anti-mutagenic, and detoxifying properties as well.
So, when you can absorb so much better and enjoy delectable taste simultaneously with Indian food, no other option seems better than planning a fine Indian dining evening in your area.
