How many Indian kids have grown up wondering why their grandmas put a teabag in the pressure cooker while boiling garbanzo beans? Or why she would measure every ingredient with pinpoint accuracy just by using the knuckle of her index finger? Or why does a counter-intuitive pinch of salt make our favorite kheer so much more mouth-watering? How many of you have heard about the Maillard reaction and its peculiar relationship with fenugreek? And what does our chemistry knowledge say about the impeccable browning of the onions in our kitchen basket?
Masala Lab by Krish Ashok is a science nerd’s ultimate exploration of Indian cuisine. The book is designed to be a creative playground for culinary experimentation in our new playground-cum-laboratory – the kitchen. The reader will come out a better cook by the time they are done reading the book. Masala Lab effectively drives home the message that just knowing a recipe without understanding its rationale cannot make you a better cook. That would be tantamount to saying that you have become a biologist after passing a high-school biology exam.
Exhaustively tested and extremely well researched, Masala Lab is a must-read for every foodie and wannabe cook. The book is something every aspiring Sanjeev Kapoor definitely needs to read to discover how our grannies were right all along.
Published: December 2020 (Pre-order)
Number of Pages: 280
Author: Krish Ashok