Indian food is categorically delicious: its flavors are complex, oscillating between sweet, savory, and spicy; its textures meld creamy sauces with doughy breads and tender meat and vegetables to make the slop of dreams. It’s a divine synthesis that is aromatic and sophisticated without being bougie. Hell, you can get a better-than-decent plate of it for nary more than the cost of a deli sandwich.
But what is it that makes Indian food so endlessly rich and tasty? Scientists were wondering, too, and recently performed an analysis of 2,500 recipes to find out…
Find illumination (and a timely life lesson) at “There’s a Scientific Reason Why Indian Food Is So Delicious.”
As we dive into the dal, we might recall that it was on this date in 1967 that Arlo Guthrie’s anthemic “Alice’s Restaurant was released. In 1965 (then 18-year-old) Arlo Guthrie and his friend Richard Robbins were arrested by Stockbridge, MA police officer William “Obie” Obanhein for illegally dumping a bag a garbage after eating Thanksgiving dinner at Alice’s Restaurant. Guthrie and Robbins pled guilty, were fined $50 dollars each, and sentenced to pick up their garbage. Guthrie memorialized the incident in “The Alice’s Restaurant Massacree,” which he first performed live on WBAI radio (a listener-supported station in New York); the song was so popular that the station would play it only after a listener made a substantial donation. Since then, as some readers will know, it’s become traditional for many classic rock radio stations to play the song each Thanksgiving.