Masala Lab: The Science Of Indian Cooking

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 Nerds 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.