The Science of Indian Cuisines

We are known to cook the food which wants to jump off the plates, hot and spicy food, i.e. what our food is known to the world.

Why do we Indians love spices and why is it the integral part of our cooking style. Spices like cumin, coriander, turmeric, ginger, pepper, cardamom, clove and what not.

But, is it has some rational reasons? Let’s try to find out.

According to a study done by Researchers at IIT Jaipur on more than 2000 popular recipes from, they stated that


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; more the extent of flavour sharing between any two ingredients, lesser their co-occurrence

Indian culinary system has traditionally developed dietary practices where food has nutritional as well as medicinal value. Ayurveda, the classic medicinal system of India, processes that food has as much therapeutic value as medicines and even uses similar processing techniques for their preparation.

So, connecting with this earlier thinking of Ayurveda, We tried to find more healthy and varied options of medicinal valued food and wide variety of taste and we went to bring out as many spices as we can by implementing copy-mutate method [model was proposed by Osame Kinouchi]. This model imitates evolution of the cuisine to incorporate duplication and modification of recipes.

And that are the spices which results into the negative food pairing of Indian foods.

So, Rooting to the cause, We, Indians take food more from perspective of health effects, large variety of taste and it’s not that we love just spicy and hot food.

We love our food and the Indian foods are the most varied and innovative type of food in the world with higher healthy effects.

The Paper from IIT Jaipur
Copy-mutate model by Osame Kinouchi

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