Masala Lab : The Science of Indian Cooking

Masala Lab : The Science of Indian Cooking

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
ISBN:9780143451372
Format Type:

    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 ...

  • 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 ...

  • 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...

  • 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 ...

  • 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...

  • 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...

  • Balachander

    As a reader of Krish Ashok's blog, his music, memes, articles, cooking videos and of course, his twitter account; it was but obvious that I would buy this book. So of course, I pre-ordered on the day ...

  • PRASANTH

    What I felt when I read and applied tips from this book:"Krish Ashok, WRITE MORE, WRITE OFTEN."and a little bit more of elaboration in explaining science adds more flavor, still being palatable. You c...

  • Karthik Shashidhar

    Lots of nice insights in this book. My only problem with this is that the “density of information content” is highly variable. Some pages are packed with information. Others can be glossed over. T...

  • Aravind Nagarajan

    Useful reference material....