01721nam a22002177a 4500 2874 2874 OSt 20250717094752.0 250717b ||||| |||| 00| 0 eng d 978-0-143-45137-2 Amazon.in "JPX2-424580 RJ-JPX2-1271134075-2526" 11-07-2025 2025 DDC 0 641.595 4 ASH Ashok, Krish MASALA LAB : The science of Indian Cooking Haryana Penguin Random House India 2020 pg 259 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. Hospitality - the science of Indian cooking Science of Indian cooking ddc BK 0 0 ddc 0 0 NFIC BSDU BSDU GEN 2025-07-14 399.00 1 641.595 ASH 018504 2025-08-20 00:00:00 2025-07-17 399.00 2025-07-17 BK