Study on what makes Indian food taste so good

[JimW]

As reported by Vice but seems there's some science behind it: There's a Scientific Reason Why Indian Food Is So Delicious

While many Western cuisines attempt to pair ingredients that share "flavor compounds"—the minute timbres that indicate something like types of sweetness or sourness or spiciness—Indian food's signature is that it combines ingredients that don't share these qualities at all.
"We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing," the researchers wrote. "[The] more the extent of flavor-sharing between any two ingredients, [the] lesser their co-occurrence."

 

[WouldBe]

Is it the spices?

 

[JimW]

Is it the spices?

Lentils. You just can't go wrong.

 

[equationgirl]

Indian food is pretty delicious

 

[Sasaferrato]

Indian food is pretty delicious

It is if it is made by Indian people to be eaten by Indian people.

The British idea of curry is far far too hot for me.

 

[danny la rouge]

Is it the spices?

I volunteer to take part in a study to find out.

 

[danny la rouge]

The British idea of curry is far far too hot for me.

Don’t order the hottest ones. Get a rogan josh. Or a balti. They’re fab.

 

[FridgeMagnet]

It's clearly the pilchards.

 

[danny la rouge]

It's clearly the pilchards.

I took part in that study and disagree.

 

[FridgeMagnet]

I had to get that in as part of the New Poster Bafflement regulations, section 11.2.4.

 

[ska invita]

ridiculous amounts of ghee

 

[sealion]

Love indian food and my curries. Had one yesterday to cool me down in the heat. Sag/ cauliflower and chicken jalfrezi. Bloody handsome it was and there's some left over which will go over a plate of chips later this evening.

 

[ska invita]

there was a thing in the paper about how traditional british curry houses have been shutting down ... i would eat more indian food takeaway if it was less fatty and swimming in oils

‘They need to evolve’: why Britain’s curry houses are in decline

Indian street food places such as Dishoom may be thriving but thousands of traditional restaurants have closed. Has the classic curry fallen out of favour?

www.theguardian.com

 

[newme]

ridiculous amounts of ghee

Ghee was my youngest's first word, sort of, well he made a noise that sounded like it anyway. Went and bought a 1kg tub then made way too many curries if such a thing exists.

 

[sealion]

i would eat more indian food takeaway if it was less fatty and swimming in oils

Have never found that with the dishes i like. Indian food has a huge vegatable offereings, allsorts of dishes that are vegan friendly.

 

[ska invita]

Have never found that with the dishes i like. Indian food has a huge vegtable offereings, allsorts of dishes that are vegan friendly.

im vegetarian...i only order sides....but look at the tub with left overs the next day...swimming pool of oils and fats

 

[sealion]

im vegetarian...i only order sides....but look at the tub with left overs the next day...swimming pool of oils and fats

Have never found that with the select places that i use.

 

[danny la rouge]

if it was less fatty and swimming in oils

I think it depends what you have and whence.

 

[Steel Icarus]

Don’t order the hottest ones. Get a rogan josh. Or a balti. They’re fab.

Still the finest curry I've ever had was a Mutton Rogan Josh I had at Punjab, London, in about 2006

 

[WouldBe]

Have never found that with the dishes i like.

The Rogan Josh I used to make (Madhur Jaffrey recipe) wants 7 tablespoons of oil in it. I just use a few drops.

 

[danny la rouge]

It is if it is made by Indian people to be eaten by Indian people.

The British idea of curry is far far too hot for me.

Mrs LR says that the food in India varies widely by region, and that some areas use chilli but others don’t. She says the biggest difference is that Indian food in the UK is much sweeter.

It’s interesting to remember that chilli and tomato come from the Americas, and so like everywhere else in the “Old World” (Italy for example), Indian cuisine didn’t have either until the “modern” period.

 

[danny la rouge]

(Mrs LR used to work on ships, and has been everywhere).

 

[sealion]

I just use a few drops.

Exactly.

 

[sealion]

Mrs LR says that the food in India varies widely by region, and that some areas use chilli but others don’t.

This is true. A chef explained to me when after odering a jalfrezi i found it much milder that the others i had elsewhere. Was explained that the heat and chilli content changes depending on wheter it's northern or southern India. One Jalfrezi nearly blew my head off whilst the next one i had elsewhere was much milder and sweeter. I think the Jalfrezi has some historic connection to Portugal.

 

[WouldBe]

Exactly.

Just as well I didn't follow the recipe then.

 

[Epona]

Don’t order the hottest ones. Get a rogan josh. Or a balti. They’re fab.

I'm particularly fond of a good bhuna - lovely balance of spices, lots of sauce. Not particularly hot.

 

[danny la rouge]

I'm particularly fond of a good bhuna - lovely balance of spices, lots of sauce. Not particularly hot.

Yes, that’s another one I go for!

 

[Mrs Miggins]

there was a thing in the paper about how traditional british curry houses have been shutting down ... i would eat more indian food takeaway if it was less fatty and swimming in oils

‘They need to evolve’: why Britain’s curry houses are in decline

Indian street food places such as Dishoom may be thriving but thousands of traditional restaurants have closed. Has the classic curry fallen out of favour?

www.theguardian.com

If "traditional" curry houses are closing down it is because their food is generally objectively bad.

Swimming in oil, made with cheap, nasty meat, badly made in general - the ones who obviously have 1 basic sauce that they add things to for the different dishes which then aren't really different at all.

As a nation we have become a lot more sophisticated in our food knowledge and what we cook at home. I rarely eat in Indian restaurants or get Indian takeaway these days as I can cook far better food myself than what's on offer at most places. Certainly better than any standard takeaway place.

They need to up their game as the article says.

 

[JimW]

Anyone get the science bit about negative as opposed to positive flavour pairings? Think I know what they mean but could enjoy an expanded explanation.

 

[petee]

i can't stomach it.
japanese food tho', 7 days a week if i could.