Wow...... what's, for that lack of a better word, the hardest to kind of wrap your head around mixing flavors?
Definitely Indian. Mainly because if you want to do it properly, you have to get fresh spices (quite a few) and use them a little differently each time. But, to be honest, for cooking I'm usually making comfort food recipes. There are some pretty easy japanese dishes, for example. as long as you have around 4-5 ingredients (e.g. ginger, garlic. onions, soya sauce, sake) you can make some really quick braised dishes that go well on rice or noodles. Same thing with Indian...maybe a bit more complex, but I try not to make stuff that requires too many ingredients that I'll only use once or rarely.
