Why do some curries taste better the next day?

Mum’s sweet and spicy dal rasam made popularly in Karnataka is unique.

During my recent visit to Bangalore, I was celebrating the south Indian new Years festival (aka Ugadi) with my family, I noticed the leftover Obbattu Saaru / Holige rasam kept getting tastier by the day (for a maximum of two days though). Then I remembered having the same feeling with some leftover Italian pasta and pizza.

Why is it that it doesn’t happen with other food like burgers? Had a long family conversation

Primary reasons include:

1. Time allows the flavors to blend and mature. The flavor of the spices to dissipate throughout the whole dish. For Obbattu saaru specifically, Jeera, Menthi and tamarind extracts adds to the blend to get the curry to taste better. Foods such as garlic, onion, and peppers react with proteins and starches while cooking, and they’ll continue to do so when left in your fridge overnight, which helps make your leftovers taste good
2. Desensitization by the smells and flavors (via taste testing) as you cook so the finished product fails to “wow” you. Getting that break between today and tomorrow allows your senses to recover.
3. Starch gelatinization: The toor dal which is the primary starch factor in the curry has its molecules begin to rearrange and realign themselves into a crystalline structure again. As it does, this flavor compounds from the surrounding sauce are trapped inside the structure.

Reheating tips:

• Avoid mircowave, instead try to heat foods gently either in a skillet over low heat or in a very low oven (like 250–300 F˚).
• Season the food the first time around.
• Add something fresh, like cilantro or a squeeze of a lime.