Masala Lab : The Science of Indian Cooking

Masala Lab : The Science of Indian Cooking Review

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.

Title:Masala Lab : The Science of Indian Cooking
Edition Language:English

Enjoy the book review !

    Masala Lab : The Science of Indian Cooking Reviews

  • Avani

    I've always been scared when it comes to cooking, for one reason that it was sounding very boring to me and second reason it being very tough! But everyone's gotta learn atleast basic cooking right ...

  • Pooja Desai

    I learnt about this book from Amit Varma's the seen and unseen podcast. I have always followed recipes passed down by family pretty blindly, Sometimes I wondered why do it this way, but never found ea...

  • Avani

    I've always been scared when it comes to cooking, for one reason that it was sounding very boring to me and second reason it being very tough! But everyone's gotta learn atleast basic cooking right ...

  • Vidhya Thakkar

    Masala Lab by Krish Ashok, published by @penguinindia is a guide for all those who love to cook or wants to know the science behind the Masalas or the smallest techniques used by our mother and grandm...

  • Dorrit

    I'll be completely honest with you: I don't care for cooking. I'm happy eating a sunny side-up egg, pb&j toast and, begrudgingly, my mother's food. My mother, unlike all other mothers, is not the best...

  • Sreeraag Mohan

    As I stepped into adult life and moved out of home to live and work in Bangalore, I was faced with the same dilemma as other millennias do when they move across towns for work: do I cook, hire somebod...

  • Jaane

    I was only going to read 50 books this year, but my 51st arrived in mail this morning. My brother claimed it was an early christmas gift, but we both know he just wants better meals when me meet in a ...

  • Jayashree Doley

    This book has been a lovely companion to lockdown cooking. Also love that the author has included a section on methodology at the end and provided recommendations for other books if one is further int...

  • Rosie M. Banks

    This book is the ultimate guide to everything I have always wanted to know. Why food tastes like food and how to make it taste better. ...

  • Harsha Varma

    What is the one thing we eat which did not originate in a living organism? (other than water cause we’re mostly water anyway)Other than such fun trivia, this book is a playful way of looking at cook...