Masala Lab: The Science of Indian Cookin
Author: Krish Ashok
Price: Rs. 359.10 • ✓ 100% Genuine Publisher Edition
Book Overview
About This BookEver 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. Read moreBook DetailsAuthor: Krish AshokPublisher: Penguin (14 December 2020); Penguin Random House IndiaFormat: Paperback – 14 December 2020Language: EnglishPages: 280ISBN: 978-0143451372Dimensions: 13.97 x 1.78 x 21.59 cmWeight: 1 kg 50 g
Browse this title within our Lifestyle, Recreation and Hobbies collection. Edition details: Paperback – 14 December 2020, English.
Book Specifications & Quick Facts
- Reading Level
- General / Adult
- Language & Format
- English • Paperback – 14 December 2020
- ISBN Reference
- Available on request
- Publisher
- Penguin (14 December 2020); Penguin Random House India
- Pan-India Delivery
- Dispatches in 24–48 Hours across India
What is this book about?
About This BookEver 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...
Who should read this book?
Recommended for readers who enjoy Lifestyle, Recreation and Hobbies and are looking for genuine, well-crafted literature by Krish Ashok.
Why Readers Pick This Edition
- You’ll love this if you’ve ever followed a recipe and wondered why it works. Masala Lab turns everyday Indian cooking into an exciting science experiment, explaining the chemistry behind flavours, textures, and techniques you already use. With clear logic, humour, and real kitchen tests, it helps you cook with confidence, improvise fearlessly, and truly understand your food—making every meal smarter, tastier, and more joyful.
- Published by Penguin (14 December 2020); Penguin Random House India.
- Language: English.
Catalog Description
About This BookEver 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...
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