In the run-up to my trip to Mozambique to work on a protein project in the central and then northern regions of the country, a friend sent a link to the article: Science has Figured Out the Simple Reason Why Indian Food Tastes So Good, the reading of which has saved me from contemplating my carry-on bag yet again (do I really need compression socks for the plane?).
The article by Dennis Green in Business Insider says American cuisine pairs like-flavors in dishes, but not-so in India. Data researchers analyzed 2,500 recipes of Indian regional food and found it’s all about using spices without overlapping their flavors. This, my mother could have told you.
“So what makes the flavors meld so well in your mouth is by delicate design,” Green says. “Every spice and ingredient has a purpose, and they all work together in harmony to produce the taste of the dish.”
It’s all about balance. I’d add that the spices not only delight your taste buds but keep your health in balance as well. Sweet, hot, pungent, bitter–I, for one, can never get enough. This is the lure of opposites, of rejoicing in differences, of a life not mellow.
I’ll be checking out the Mozambique markets and foods to see where they fall on this spectrum of food preparation ideals. What’s your fancy?
See the full article here: http://www.businessinsider.com/why-indian-food-tastes-good-2015-3