By Jen Harwell

I love Indian food with a passion, so it's no surprise to me that millions of other people love it too! According to the Washington Post, there's actually some science to it.

"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."

That's exactly what I've always thought: Delicious and comforting molecules!

"The average Indian dish, after all, contains at least 7 ingredients, and the total number of ingredients observed by the researchers amounted to almost 200 out of the roughly 381 observed around the world. But all those ingredients — and the spices especially — are all uniquely important because in any single dish, each one brings a unique flavor."

What does this mean to me? My spice addiction collection is validated!

For all the science behind this, read the full piece: "Scientists Have Figured Out What Makes Indian Food So Delicious."

If you haven't made many Indian recipes yet, start here. There are rich Mughal dishes, and spicy South Indian and Bangladeshi recipes. If you still don't know where to start, two of my favorites are Saag Paneer and naan.