Here I present: Padma पद्मा लक्ष्मी Lakshmi, “Tangy, Tart, Hot & Sweet: A World of Recipes for Everyday”, 2007 that was a cookbook by an Asian-American chef. Padma Lakshmi has been the host of the television show “Top Chef” cooking show.
Below I list six “cheese” types made in different Indian regions.
Taste number #7 “false heat”. One can sense a “false heat” sensation (also know as “spicy” or “hot”) from e.g. ethanol or capsaicin, which is caused by food activating the TRP-V1 ion channel on nerve cells to signal hot. Though not essential, this taste is a notable feature of both Mexican and Indian cuisine
The “Table of Contents” of the cookbook which includes “Fish and Seafood” is shown below. India is a country that prefers “freshwater fishes” over either poultry or meat. Indian consume annually 12 pounds of fishes; contrast, American consume 16 pounds of fishes per year.
I presented two taste unique to Indian cookery: “false coolness” & “false heat”. These two additions to the “basic five” taste (sweet, sour, salty, bitter, umami) describe #6 “minty” and/or #7 “spiciness” India cookery is known for. “Spiciness” is not a basic taste; but, Indian cuisine elevates it to World-class status cookery.