Masala Lab: The Science of Indian Cooking: The Science of Indian Cooking - the bestseller on food, the definitive book for every Indian kitchen, illustrated - No cost library

 Masala Lab: The Science of Indian Cooking: The Science of Indian Cooking - the bestseller on food, the definitive book for every Indian kitchen, illustrated

   Author(s): Krish Ashok  

        Publisher:  Penguin, Year: 2020   

                                        

 Description: 

The teabag in the pressure cooker while boiling chickpeas? Or why your grandmother measured with her index finger? Why does a spoonful of salt intensify the flavour of kheer? Do fenugreek and the Maillard process go together? What does high school chemistry have to do with properly browning onions?

By Krish Ashok, a science nerd who loves Indian food, Masala Lab aims to make the reader a better chef and convert the kitchen into a fun, creative place to experiment. If you don't understand the rationale behind a recipe, it's like remembering an equation for an exam but not for becoming a scientist.

Krish Ashok has put together the one book the Indian kitchen needs, showing your granny was correct all along.

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