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Masala Lab

The Science of Indian Cooking

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Masala Lab

By: Krish Ashok
Narrated by: Ashish Bhandari
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About this listen

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 counterintuitive pinch of salt make your kheer more intensely flavorful? 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 listener 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 suboptimal 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.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.

©2020 Krish Ashok (P)2021 Random House Audio Cooking Diets, Nutrition & Healthy Eating Indian Cooking
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Profile Image for Ray

not bad

Pretty good content but awful awful narration. Author unfortunately has 4 different improvised accents

wish they got someone else to read it, feel the narrator trying too hard to sound good but the accents are mixed with over emphasis even on basic words at random times. very off putting, shame really as the book is good.

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