The Hidden Science in Indian Food: A Modern Look at Your Grandparents' Wisdom

Have you ever been told not to eat curd at night or warned against mixing certain foods? For many, these are not just dietary suggestions but non-negotiable family rules. We hear them from our grandparents, parents and elders who follow them very religiously. The question “why?” is often met with a shrug and the simple answer: “That’s just the way it is.” But imagine what if these food taboos that have been carried on for generations aren’t simply ancient superstitions. What if they are a study of nutritional knowledge, honed over thousands of years of observation and instinct.

Indian Masalas/Spices

It turns out these old beliefs have surprising links to modern science. The issues caused by wrong food pairings can be explained in a few simple ways. Our body uses different ‘tools’ to digest different foods. For example, it needs a lot of acid to break down protein, but a different process is followed for carbohydrates. When we eat a lot of both at once, these tools get confused and the food may not break down properly, which can lead to gas and bloating. When food is not digested well, it can sit in our gut and give birth to the wrong kind of bacteria. This imbalance can cause inflammation and discomfort, which is a modern-day parallel to the Ayurvedic idea of toxins (Ama) building up.

A common rule in many Indian homes is to avoid eating curd at night. From an Ayurvedic perspective, curd is considered heavy and sticky which means it can increase mucus and lead to sluggishness as the body’s digestive fire naturally weakens at night. Modern science about meal timing confirms that our metabolism slows down in the evening, making heavy and protein-rich foods like curd harder to digest, which can cause bloating and discomfort. Thus proving that this traditional advice holds a logical basis.

Indian food

Another common dietary rule says that we must avoid eating chicken with carb-heavy Indian foods like chapatis or rice, especially when cooked with a concentrated fat like ghee. Both traditional Ayurveda and modern science suggest that combining a high-protein food with a high-carbohydrate one can be difficult to digest. The body needs different enzymes for each and trying to process both at once can lead to gas, bloating and inefficient digestion.

This “hidden science” also applies to everyday kitchen practices we often hear from our mothers. For instance, the taboo against reheating cooking oils is rooted in the fact that repeated heating breaks down the oil’s molecular structure and can form toxic compounds, a finding supported by modern toxicology. But practices like fermentation and sprouting used in foods like idli and dosa are valued because they help preserve food, make nutrients easier for the body to absorb and support gut health, a concept now widely promoted by modern nutrition.

While it’s important to approach these beliefs with a balanced perspective, not every folk belief has a scientific basis, such as the myth that eating papaya can cause abortion. What might be an incompatible combination for one person might be perfectly fine for another, depending on their unique metabolism. By understanding the science behind these timeless traditions, we can move beyond simply following rules and make more informed and mindful choices about what we eat. The ancient wisdom of Indian cuisine, validated by modern science, offers a timeless guide to a healthier and more balanced life, proving that the secrets to our well-being were always there, hidden in plain sight, in our grandmothers’ kitchens.