Science and spices go hand-in-hand for LA chef Nik Sharma
Science and spices go hand-in-hand for LA chef Nik Sharma
Ishani Duttagupta | TIMESOFINDIA.COM | Apr 13, 2021, 18:18 IST
Nik Sharma
Los Angeles-based food writer, photographer and cookbook author Nik Sharma had moved to the US from Mumbai to study molecular genetics. Although he transitioned to a career in food and beverages from science, his new book, The Flavor Equation, goes behind the recipes to investigate the science of taste, combining his knowledge of chemistry with the mysteries of flavour pairings. The popular food columnist, blogger and recipe developer spoke to Ishani Duttagupta about the Indian influences on his writing and also on mainstream American cuisine. Edited excerpts from the interview.
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The communal clanging of pestles pounding mortars, the scent of toasted seeds, the warmth of a savoury broth and the intensity of an experience shared with a dining room full of strangers. Appropriately named “Bonding,” this particular course was an interlude during a lunch at Mugaritz in the Basque Country, but the memory was a lasting one.
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Try refreshing your browser. Connecting the dots : Nik Sharma s The Flavor Equation delves into the science of cooking Back to video
Flavour is more than the interplay of just two senses, as was clear to me during this unforgettable meal. Taste and aroma may dominate discussions, but as author Nik Sharma illustrates in his second book,