India Gourmet

We started as a restaurant but decided to take our food beyond the confines of brick-and-mortar. Welcome to our door delivery and Farmer’s Market pavilions all over the Western United States. We are there at all major events in the tri-state area and Nevada. Check out the schedule here and come and visit us for a mouthwatering experience. We are setting up an ordering system so you can put in yours online … but patience! It will be ready soon. Time magazine says: Indian food is lauded for its curries, mouth-burning spices and complex flavor pairings. With its use of cardamom, cayenne, tamarind, and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world. But scientists in India have now discovered exactly why Indian food is so good — it’s the fewer number of overlapping flavors in ingredients. Researchers at the Indian Institute for Technology examined how frequently overlapping flavor compounds factored into a dish’s ingredients. They reviewed thousands of recipes on TarlaDalal.com, scrutinizing the subtle molecular-level differences that distinguish the cuisine, reports the Washington Post. “We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” researchers wrote. In Western cuisines, ingredients are usually paired together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most of which do not contain overlapping flavors. Cayenne, green bell pepper, coriander, and gram masala are usually paired with ingredients that have no chemical overlap, but each ingredient brings a unique component when incorporated into the final meal. This creates knockout dishes for cuisine that uses approximately 200 of the estimated 381 ingredients known in the world.