I’ve had a chance to eat a few great persian tahdigs and korean dolsot bibimbop bowls and really enjoyed the nutty rice flavors from scorching it. But I’ve alwa

I’ve had a chance to eat a few great persian tahdigs and korean dolsot bibimbop bowls and really enjoyed the nutty rice flavors from scorching it. But I’ve always found it interesting that Indian cuisine alone amongst asian cultures (afaik) still does not consider scorched rice a delicacy. The most favored portions of biryanis and pulaos are still the fluffy parts. I wonder why some cultures developed this and some actively didn’t?