000			01721nam a22002177a 4500
999			_c2874 _d2874
003			OSt
005			20250717094752.0
008			250717b ||||| |||| 00| 0 eng d
020			_a978-0-143-45137-2
028			_bAmazon.in _c"JPX2-424580 RJ-JPX2-1271134075-2526" _d11-07-2025 _q2025
040			_aDDC _c0
082			_a641.595 4 ASH
100			_aAshok, Krish
245			_aMASALA LAB : The science of Indian Cooking
260			_aHaryana _bPenguin Random House India _c2020
300			_apg 259
500			_aEver 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.
650			_aHospitality - the science of Indian cooking
700			_aScience of Indian cooking
942			_2ddc _cBK