A new study by Anupam Jaina, Rakhi N Kb, and Ganesh Baglerb published on Cornell University‘s arXiv.org explains why Indian food is so delicious, and how it differs from Western cuisine. The study looked at over 2,000 recipes from the site Tarla Dalal to examine what ingredients were used together. What they found was that Indian recipes rarely utilize ingredients with overlapping flavor compounds while Western cuisine was much more likely to use similarly flavored ingredients together.
photo by Sara Marlow
