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

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Price: ₹269.00
(as of Sep 29,2022 17:31:02 UTC – Details)


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.


From the Publisher

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Publisher ‏ : ‎ Penguin (14 December 2020); Penguin Random House India
Language ‏ : ‎ English
Paperback ‏ : ‎ 280 pages
ISBN-10 ‏ : ‎ 0143451375
ISBN-13 ‏ : ‎ 978-0143451372
Item Weight ‏ : ‎ 431 g
Dimensions ‏ : ‎ 13.97 x 1.78 x 21.59 cm
Country of Origin ‏ : ‎ India
Importer ‏ : ‎ IN
Packer ‏ : ‎ Penguin Random House India Pvt. Ltd.
Generic Name ‏ : ‎ Book

269.00