The Washington Post is reporting that scientists have discovered why Indian food is so good, or at least the science behind the combining of flavors.

“Chefs in the West like to make dishes with ingredients that have overlappingflavors. But not all cuisines adhere to the samerule. Many Asian cuisineshave been shownto belie the trend by favoring dishes with ingredients that don’t overlap in flavor. And Indian food, in particular, isone of the most powerful counterexamples.”

It’s fascinating how science and food interact. With this in mind, we’ve rounded up a few of our best Indian focused recipes, interviews and features from FOUR.

  • Inspired & awarded Indian food from
  • Grand Executive Chef at The Taj Mahal Palace, Mumbai, about cooking for the World Economic Forum in Davos.

Some spicy inspiration for your afternoon reading.