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    Books that trace the soul of Indian food

    2 hours ago

    Indian food scholarship often discusses the six rasas (tastes) defined in Ayurveda: Sweet (Madhura), Sour (Amla), Salty (Lavana), Pungent (Katu), Bitter (Tikta), and Astringent (Kashaya). Editorial writing often uses these terms to explain the "Science of Spice" that goes beyond mere heat.
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