The deep umami of fermented idli batter, the complexity of slow-simmered saag, the tang and depth of tamarind-based curries, and the savoury richness of meat stock in biryani all showcase how this ...

For more than a century, umami—the fifth basic taste alongside sweet, salty, sour, and bitter—has helped shape how people experience savory foods. Often described as a deep, rounded taste, umami is ...