000			a
999			_c31484 _d31484
008			230213b xxu||||| |||| 00| 0 eng d
020			_a9780143451372
082			_a641.5954 _bASH
100			_aAshok, Krish
245			_aMasala lab : the science of Indian cooking
260			_bPenguin Random House India, _c2020 _aHaryana :
300			_axxviii, 259 p. ; _c22 cm
365			_b399.00 _cINR _d1.00
504			_aIncludes bibliographical references and index.
520			_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			_aCookbook
650			_aSpices
650			_aIndian cooking
650			_aIndian spices
650			_aUmami
650			_aSodium Glutanate
650			_aFood flavors
650			_aPressure cooking
650			_a Rice
650			_aFood texture
942			_2ddc _cBK