Masala Lab The Science of Indian Cooking (Illustrated Editon)

With its meteoric rise to bestseller status Masala Lab has captivated readers across generations and now returns as an irresistible collector's edition adorned with ingenious additions illustrations infographics and charts it's the collector's edition you know your kitchen-laboratory needs. 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? 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. Masala Lab by Krish Ashok is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful creative playgrounds for gastronomic experimentation. In this special edition Meghna Menon's vibrant illustrations effortlessly complement Krish Ashok's lighthearted approach to the demystification of culinary science making it the perfect vehicle to absorb the exhaustive testing groundbreaking research and scientific rigour that went into the making of this revolutionary book.