Does God Taste more like Indian Food Than Jewish Food ;-)?

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Thought this was a fascinating article about why many people find the taste of Indian food so good.  Are the Jewish flavor combinations we learned about more like or unlike the flavors of Indian food?

"The unique makeup of Indian cuisine can be seen in some dishes more than others, and it seems to be tied to the use of specific ingredients. Spices usually indicate dishes with flavors that have no chemical common ground.
More specifically, many Indian recipes  contain cayenne, the basis of curry powder that is in just about any Indian curry. And when a dish contains cayenne, the researchers found, it's unlikely to have other ingredients that share similar flavors. The same can be said of green bell pepper, coriander and garam masala, which are nearly as ubiquitous in Indian cuisine. 'Each of the spices is uniquely placed in its recipe to shape the flavor sharing pattern with rest of the ingredients,' the researchers noted.
Milk, butter, bread, and rice, meanwhile—all of which are hallmarks of Western cuisine—were found to be associated with just the opposite: flavor pairings that match. When any of those ingredients appeared in an Indian dish, there was a good chance there would be a lot of flavor overlap."

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/
What do you think?



Comments

  1. UnknownMarch 11, 2015 at 9:08 AM

    I came across this article a few days ago. It makes me wonder why this style of flavor combination developed in eastern geographies rather than western ones.

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