Sauces are popular flavour enhancers found in almost every kitchen. Sauces have a variety of tasks in the culinary world, ranging from acting as a side condiment to flavouring ingredients in various recipes to being used as a marinade.
Indians, in particular, are highly fond of layering flavours that complement one another, which is why you will almost always find a variety of sauces in an Indian kitchen.
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How do these sauces work?
The most common and vital function is that they enhance the flavour of our food.
Consider eating a samosa without a generous dollop of ketchup or tamarind sauce (imli chutney). It appears to be bland and monotonous; it appears to be incomplete. The ketchup or tamarind sauce is what gives it the flavour punch that makes the samosa the treasured food that we all enjoy.
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● Adds texture:
Many sauces and pastes can be used to give the dish a particular texture or basis. Texture combinations are what make foods interesting and bring the flavours together. Ginger garlic paste, a common Indian ethnic ingredient, is a good illustration of this. This flavour-packed paste not only serves as the foundation for a variety of popular Indian meals and lends a deep, earthy texture to them, but it also imparts an alluring aroma to the cuisine.
● Adds complementary flavours:
Indians, as seen above, are particularly fond of stacking diverse flavours. As a result, many Indian dishes are enjoyed with popular condiments such as tomato ketchup, particularly with street food such as french fries, samosas, kachoris, and vadas.
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● Adds depth of flavours:
Many sauces are used as marinades or as components in the cooking process. Take Worcester Sauce, for instance; it is not only a popular component in the production of continental cuisine, but it is also used as a marinade due to the presence of its rich and exotic flavours that gives more depth to the dish bringing out all of the natural flavours.
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● Adds a visual appeal:
The visual appeal or appearance of the cuisine is a major component of its popularity. Dishes with bold and fresh colours are immediately enticing. Chinese sauces, such as red or green chilli sauces, work wonderfully in this regard, not only giving a punch of heat to the dish but also imparting a great bright gloss to it.