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Masala Lab

The Science of Indian Cooking

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Masala Lab

Yazan: Krish Ashok
Seslendiren: Ashish Bhandari
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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. Cooking Diets, Nutrition & Healthy Eating Fitness, Diet & Nutrition Food & Wine Indian Cooking
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Pretty good content but awful awful narration. Author unfortunately has 4 different improvised accents

wish they got someone else to read it, feel the narrator trying too hard to sound good but the accents are mixed with over emphasis even on basic words at random times. very off putting, shame really as the book is good.

not bad

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