Researchers at IIT, Jodhpur analysed thousands of recipes to try and determine what makes Indian food so rich in taste.
Traditionally, western chefs prefer using ingredients that have overlapping flavours.
But a lot of Asian cuisines, and especially Indian foods, tend to do the exact opposite.
Here is a simple representation of a hypothetical Indian dish, broken down to its components.
Take the coconut and the onion, for example. They have very little in common when it comes to their flavours.
Ignore the math.
The researchers did this for each of the thousands of recipes, and noticed something quite surprising.
Once again, ignore the math.
In a nutshell, all the ingredients bring a unique flavour to the dish, rubbing up against each other to create a distinctive taste. Especially the spices.
So now you know how to make your homemade biryani even more delectable.
