Moving to a new apartment soon means emptying my freezer and I gotta say, this curry is really good and must have been made by some kind of devastatingly attractive genius
here's the deal: there doesn't appear to be much of a scientific reason why some food tastes better reheated the day after. gelatin-heavy stews benefit from allowing the gelatin to congeal and then melt again, texturally, but beyond that? no reason at all why a soup or a roux-thickened sauce like kare would improve the day after.
as far as anyone can tell the reason for this is perceptual. food just tastes better when you haven't been smelling it for half an hour while it cooks, the flavors are just more present because you're less acclimated to them. but that perceptual effect really amps up over the course of giving it enough time to just let them completely out of your mind.
which is to say, if you tend to cook food in larger batches and then freeze portions for later, it will seem better if you are actually letting these sit in the freezer for a week before breaking into them.
IMO, food also tastes better when there is less of your own immediate effort involved. I feel like this is why food made by somebody else can taste better than if you made it yourself, why reheated leftovers sometimes taste better than they ought to, etc
also some chemical reactions only happen over long times, or slower temperatures.
