Try Kerala chicken or fish curry made in Syrian Christian style, Punjabi Chicken Tikka Masala, and finally Bengali Shorshe Ilish (mustard sauce in fish). They are so phenomenally different…!
The coconutty richness of Kerala cuisine suits the heartiness of red-parboiled Kerala rice while glorious breads of Punjab melt into the rich dals and gravies of that robust culture and the mustard pungency and sweetness of Bengali food can send you to Samadhi like dizzying heights. Okay just kidding.
So while I need no convincing to the sheer tasty artistry in Indian food, I have the unique status of being born and brought in West Bengal, being a Kerala Syrian Christian by birth and marrying a Punjabi (balle! balle!); thus being introduced to three distinct pillars in Indian cuisine. Yes we Indians do love our food – and I am no exception!
…but behind the appeal of Indian food — what makes it so novel and so delicious — is also a stranger and subtler truth. In a large new analysis of more than 2,000 popular recipes, data scientists have discovered perhaps the key reason why Indian food tastes so unique: It does something radical with flavors, something very different from what we tend to do in the United States and the rest of Western culture. And it does it at the molecular level.”- http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/
Which brings me to the Ayurvedic factor…
Indian Ayurvedic cuisine is an ancient Indian way of cooking and eating. Six highly contrasting tastes – sweet/ salty/ bitter/ pungent/ astringent/ sour are a part of every fulfilling recipe. These traits can be found in other cuisines too, to some extent. However, Ayurveda is very strict on the freshness aspect – no canned/frozen, or processed foods, even spices must be freshly ground and food must be eaten the day it is prepared! Rather hard to do when we seem to work all the time and cannot prepare our own meals every single day. Check these links out for more on Ayurveda.