  Culinary systems, the practice of preparing a refined combination of
ingredients that is palatable as well as socially acceptable, are examples of
complex dynamical systems. They evolve over time and are affected by a large
number of factors. Modeling the dynamic nature of evolution of regional
cuisines may provide us a quantitative basis and exhibit underlying processes
that have driven them into the present day status. This is especially important
given that the potential culinary space is practically infinite because of
possible number of ingredient combinations as recipes. Such studies also
provide a means to compare and contrast cuisines and to unearth their
therapeutic value. Herein we provide rigorous analysis of modeling eight
diverse Indian regional cuisines, while also highlighting their uniqueness, and
a comparison among those models at the level of flavor compounds which opens up
molecular level studies associating them especially with non-communicable
diseases such as diabetes.
