Masala Lab

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.