Feast logo

The Negative Pairing in Indian Cuisine

Explore the power of negative pairing in Indian cuisine

By Manik RoyPublished about a year ago 5 min read
Like

Negative pairing refers to the practice of combining ingredients or flavours in a dish that do not complement each other or enhance the overall flavour profile. In Indian cuisine, this can occur when certain ingredients or spices are used in excess or when they are combined with ingredients that do not complement their flavour. Negative pairing can result in a dish that is unbalanced and lacks the complexity and depth of flavour that is characteristic of traditional Indian dishes.

One common example of negative pairing in Indian cuisine is the use of too much cumin. Cumin is a spice that is commonly used in Indian cooking and is known for its warm, earthy flavour. However, when used in excess, it can dominate the flavour of a dish and mask the flavours of other ingredients. This can result in a dish that is one-dimensional and lacks the complexity of flavour that is characteristic of Indian cuisine. Indian cuisine is the combination of sweet and sour flavours. While these flavours can be used together in small amounts to create a balance, when they are used in excess, they can overpower the other flavours in a dish and create an unpleasant or unbalanced flavour profile. For example, using too much sugar or sweeteners in a dish can mask the flavours of other ingredients and create an overly sweet dish. Similarly, using too much citrus or other sour ingredients can create a dish that is overly acidic and lacks balance.

Negative pairing can also occur when certain ingredients or flavours are combined in a way that does not complement each other. For example, the use of cumin and mint in the same dish can create a conflict of flavours, as cumin is a warm, earthy spice while mint is a cool, refreshing herb. This can result in a dish that is disjointed and lacks the cohesive flavour profile that is characteristic of Indian cuisine.

It can also occur when ingredients or flavours that are traditionally used together in Indian cuisine are omitted or replaced with other ingredients. For example, traditional Indian dishes often use a combination of spices and herbs to create a complex and balanced flavour profile. When certain spices or herbs are omitted or replaced with other ingredients, the dish can lack the depth of flavour that is characteristic of Indian cuisine.

Another negative pairing that can occur in Indian cuisine is the combination of hot and cold flavours. Hot flavours, such as chilli peppers or ginger, can provide a spicy and aromatic kick to a dish, but when combined with cold ingredients, such as raw cucumber or yoghurt, the flavours can become muddled. For example, adding a small amount of hot spice to a cold yoghurt sauce may be acceptable, but using large amounts of hot spices or combining them with cold ingredients in a main dish may result in a negative pairing.

In addition to flavour pairings, texture can also play a role in negative pairings in Indian cuisine. Combining ingredients with contrasting textures, such as crunchy and soft, can result in an unpleasant dining experience. For example, a dish that combines soft, cooked vegetables with crunchy, raw ones may be jarring to the palate. Similarly, pairing smooth, creamy sauces with crispy or crunchy ingredients may also result in a negative pairing. Another potential negative pairing in Indian cuisine is the combination of strong and subtle flavours. Strong flavours, such as those found in heavily spiced dishes, can easily overpower more subtle flavours, resulting in an unbalanced dish. For example, pairing a strong, spicy curry with subtle, fragrant rice may result in the curry overwhelming the rice, while pairing the curry with a bold, flavorful grain, such as quinoa, may result in a more harmonious dish.

Another negative pairing in Indian cuisine is the combination of spicy and sweet flavours. While it is common to find dishes that combine these flavours, such as spicy chicken with sweet mango chutney, these pairings can be difficult to balance. The spiciness of the dish can overwhelm the sweetness of the chutney, making the dish too hot and spicy to enjoy. On the other hand, the sweetness of the chutney can mask the spiciness of the dish, making it less flavorful and less interesting to eat.

Another negative pairing in Indian cuisine is the combination of bitter and sweet flavours. Bitter flavours, such as those found in certain herbs and spices, can be difficult to balance with sweet flavours. For example, a dish that combines sweet coconut milk with bitter herbs such as neem or turmeric may be unpleasant to eat due to the conflicting flavours.

In addition to these negative pairings, certain ingredients do not pair well with certain cooking methods. For example, certain types of seafood, such as shellfish, do not work well with certain Indian cooking techniques, such as tandoori cooking. The high heat of the tandoor can cause the seafood to become overcooked and rubbery, resulting in a dish that is unpleasant to eat.

A negative pairing that can occur in Indian cuisine is the combination of strong and delicate flavours. For example, using a strong spice like cumin or cardamom in a dish that already has a delicate flavour can overpower the dish and ruin its overall taste. Similarly, using a delicate spice like saffron or turmeric in a dish with strong flavours can be lost and not add any flavour to the dish. A negative pairing that can occur in Indian cuisine is the combination of raw and cooked ingredients. While some dishes, like salads, rely on the combination of raw and cooked ingredients, in other dishes, this can create a negative pairing. For example, adding raw onions or garlic to a cooked dish can create a harsh and overpowering flavour, while cooking these ingredients can bring out their sweetness and enhance the overall flavour of the dish.

Therefore, the eyes of the western mind never understand the power of negative paring in Indian cuisine as it became an immunity protection for most Indian people during the Corona pandemic as well.

cuisine
Like

About the Creator

Manik Roy

Writer | Photographer | Handwriting Expert | AI Artist

Reader insights

Be the first to share your insights about this piece.

How does it work?

Add your insights

Comments

There are no comments for this story

Be the first to respond and start the conversation.

Sign in to comment

    Find us on social media

    Miscellaneous links

    • Explore
    • Contact
    • Privacy Policy
    • Terms of Use
    • Support

    © 2024 Creatd, Inc. All Rights Reserved.