Indian food is very flavourful, using multiple ingredients, spices, and varied cooking techniques. While it is not traditional to Indian cooking, studies focusing on the synergies of spices and MSG revealed that MSG compliments the spices in many Indian dishes.
It is possible to use MSG in Indian food for a new dimension of taste profile while reducing the sodium content in a dish.
Chapati and khakara can be prepared with a small amount of MSG for lowered sodium content and greater taste acceptability.
In traditional curries or rice dishes that have a savoury or acidic taste, MSG is found to be effective in reducing sodium levels and increasing palatability.