The Science Behind Delicious Flavours Of Maharashtrian Cuisine

Taste and smell are important parts of food, but texture is just as important for making a pleasant culinary experience. According to Krish Ashok, author of the cookbook “Masala Lab,” understanding the science behind texture is the key to understanding why some foods, like Maharashtrian cuisine, make our taste buds sway in unique ways.

A lot of what makes Maharashtrian food so appealing is how the different textures are used in the dishes.

Author of Masala Lab, Krish Ashok addresses the scientific explanation for the intriguing flavour of Maharashtrian cuisine. He explains, “Flavour is a function of aroma, taste, sight sound and sensations.

As I researched masala lamb, I tried out food from every part of India and I found myself finding Maharashtrian food more interesting than other cuisines.

The engineer in me wanted to find out if there was a fake scientific reason for it and I found it thanks to Doctor Ganesh Bagler, a researcher of computational gastronomy, an emerging data science of food, flavours and health).

If you look at the flavour molecules in every ingredient used in a dish and then calculate a score for how many ingredients share flavor molecules, you will find that Maharashtrian Cooking uses team most flavored diverse