Masala Lab: The Science of Indian Cookin
Author: Krish Ashok
ISBN: 978-0143451372
Price: Rs. 379.05 • ✓ 100% Genuine Publisher Edition
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.
Browse this title within our Children's Books collection. Edition details: Images in this review, English, 200 pages. Reference ISBN: 978-0143451372.
About the Author
Krish Ashok is not a chef but cooks daily. He is not a scientist, but he can explain science with easy-to-understand clarity. He trained to be an electronic engineer but is now a software engineer. He learnt to cook from the women in his family, who can make the perfectly fluffy idli without lecturing people on lactobacilli and pH levels. He likes the scientific method not because it offers him the ability to bully people with knowledge, but because it confidently lets him say, 'I don't know, let me test it for myself.' When he is not cooking, he's usually playing subversive music on the violin or cello. He lives in Chennai with a wife, who sagely prevents him from buying more gadgets for the kitchen, and a son, who has the flora and fauna in the neighbourhood terrorized. You can follow him at @krishashok on Twitter at your own risk.
Book Specifications & Quick Facts
- Reading Level
- Ages 6–10 / Early Readers
- Language & Format
- English • Images in this review
- ISBN Reference
- 978-0143451372
- Publisher
- Penguin
- Pan-India Delivery
- Dispatches in 24–48 Hours across India
What is this book about?
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...
Who should read this book?
Ideal for young readers, parents, and elementary school students looking for an engaging, humor-filled adventure that builds reading confidence and vocabulary.
Why Readers Pick This Edition
- You’ll love this book because it finally explains the *why* behind Indian cooking, not just the how. It turns everyday kitchen wisdom into fascinating science, helping you cook with confidence instead of guesswork. With witty storytelling and practical insights, you’ll start seeing your pressure cooker, tadka, and masalas as tools for experimentation. It’s perfect if you enjoy learning, questioning tradition, and becoming a smarter, more intuitive cook.
- Published by Penguin.
- Language: English.
- Page count: 200.
Catalog Description
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...
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