Umami

To define umami, a Japanese term, I resort to describing its coating effect, its succulence that drapes the tongue. Glutamate (also known as free glutamate), an essential amino acid, is the reason for umami. Its best-known form is deeply entrenched in the foods of China, in the additive known as MSG (monosodium glutamate). In Indo-Chinese fare, MSG (known as ajinomoto in India) is sprinkled on every curry. Knowing that many are allergic to this flavor enhancer, I have chosen to exclude it in my Indo-Chinese curries. If you like, you can throw it in (instead of the salt) in those recipes. Free glutamate is found in aged cheeses, meats, fish and shellfish, mushrooms, dairy products, nuts, legumes, and tomatoes. With the exception of aged cheeses, all these foods play a gargantuan role in Indian curries, asserting their protein-rich presence and contributing umami.