Indian food is addictive
Capsaicin—the active ingredient in chilli—causes cravings because it triggers a huge endorphin release that gives you a physical high, according to research at The CSIRO Sensory Research Centre in Sydney, Australia. “But your body gets used to capsaicin,” says Delhi-based nutritionist Dr Sonia Kakar, “so you end up craving spicier dishes.”
If you’ve turned up the heat, lose the pulau, advises Manju Malbi, TV chef and author of the Easy Indian Cookbook.
“Hotter dishes are best complimented with plain rice which allows you to appreciate the flavour layers.”
Papads plump you up
Much maligned as harbingers of paunch, papads could actually stop you from pigging out. A Japanese study from Osaka University found it takes 10 minutes for your brain to register that you’re eating.
If you’ve had a starter, by the time your main sizzles into view, your brain is already sending signals that you need less rogan josk. To cut more calories, opting for mint yoghurt over mango chutney saves 28 per spoonful.
It’s the perfect end to a date
It’s no coincidence that the Kama Sutra hails from our country. Just thinking about your favourite curry can trigger an increase in your blood pressure similar to sexual arousal, found Nottingham Trent university research.
Further research at the same university showed that a korma has more ingredients classed as aphrodisiacs than any other dish, thanks to a potent blend of coconut, garlic, chilli, ginger and almonds.
It’ll taste great tomorrow
It may not be the breakfast of champions, but you are missing out if you throw away your leftovers. Research from the University of Stirling found spicy food tastes better the day after cooking because spices such as clove oil, ginger and garlic continue to tenderise the meat while it sits overnight.
Jaifrezi dishes were found to benefit most because of the blend of spices. “Jalfrezi is also one of the healthiest orders because it literally means ‘dry fry’, so there is less saturated fat involved in the cooking,” says Malhi. It’s probably the most man-friendly piece of culinary research since beans on toast was found to boost IQ.
You can’t eat healthy at an Indian restaurant
Your senses may be dulled by hunger, but if you choose wisely while ordering Indian food, you can make it to the mints without remorse. “Tandoori tikka is one of the healthiest dishes in the world,” says Maihi. “It’s simply skewered meat baked in a dry oven. It tastes good because it’s marinated in herbs and spices.” Eat with boiled rice, which, says Maihi, “you can spice up by asking for a spoonful of garam masala to be mixed in.”
SPICE IT UP TO LOSE FAT
There’s more to this than taste...
Studies have shown that spicy foods help burn fat because they increase your metabolic rate temporarily. According to Weight Loss Resources, some spices can raise your metabolic rate by as much as 50 per cent for up to three hours after consumption. The reason: Spices boost your metabolic rate because they raise your bodys temperature which in turn raises your heart rate. Spices are also believed to have thermogenic properties, which means they stimulate your body’s tat burning process, Indeed cayenne, a red hot chilli pepper, is found in many weight loss pills because it stimulates fat burning. The overall result is that eating spicy foods can increase the amount of fat and calories you burn temporarily. For a quick boost, spice up pasta dishes, chilli and stews With red-pepper flakes. And if you are bold enough. try the ‘Raja Mirchi”, the staple of every Naga dish. Statutory warning: Shedding tears and an open mouth are likely side-effects.
Spices beat bugs
When man flu hits, gobble up some spicy dishes. “There is a lot of anti-bacterial activity going on in spices like turmeric,” says Dr S K Dhain, general physician, Umkal Hospital, New Delhi. “Chilli helps release endorphins, which are responsible for lifting mood and garlic helps lower cholesterol and lipids,” Dr Dham adds.
“Spicy food’s heat also stimulates mucus production, the body’s defence against bacteria.” There’s no doctor’s note for those bhajis though
The hotter, the better
Feeling the heat can provide a long-term health kick, says Aberdeen University’s Rowett Research Institute. A study found salicylic acid—the active ingredient in aspirin that combats colon cancer—occurs in Indian food. “The hotter the food, the greater the benefits,” says study author professor Garry Duthie. One vindaloo has 95mg of salicylic acid, 30mg more than in an aspirin