Masala Lab: The Science of Indian Cooking

By Krish Ashok

Book Overview

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

• Format: Paperback
• Language: English
• ISBN: 0143451375
• ISBN13: 9780143451372
• Release Date: April 2021
• Publisher: India Penguin
• Length: 280 Pages
• Weight: 0.86 lbs.
• Dimensions: 0.8" x 5.3" x 8.3"