Why the Indian food are so delicious? Indian food, with a mixture of ingredients and delightful aromas, is set on every person heart’s around the world. Researchers at the Indian Institute of Technology in Jodhpur, India examine data from thousand of Indian dishes and found that those kormas, dosas, tandoori chicken dishes, which you love are actually based on a different flavour principle than those of Western dishes.

Researchers wrote,

“We found that average flavour sharing in Indian cuisine was significantly lesser than expected”.

Ingredients are generally combined with each other for their homogeneous flavour in the Western dishes. While, it is observed that, in an Indian food contains at least seven ingredients, in which most of them do not contain overlapping flavours.

Cayenne powder, green bell pepper, coriander and garam masala are commonly paired with other ingredients to enhance taste and they have no chemical overlap with each other. However, each ingredient brings a distinct flavour into the final meal. Washington Post article (WaPo piece) stated that,

“Chefs in the West like to make dishes with ingredients that have overlapping flavours”.

Each dish fragmented into its smaller parts that is to ingredients and then, checked side by side by the scientists that how often and heavily those ingredients shared flavour compounds. And, in result they found that less number of dishes shared flavour compounds. Researchers reported,

“The unique makeup of Indian cuisine can be seen in some dishes more than others and it seems to be tired to the use of specific ingredients. Spices usually indicate dishes with flavours that have no chemical common ground”.