Updated:
January 12, 2021 16:49 IST
‘Masala Lab: The Science of Indian Cooking’ delves into the physics, chemistry and cultural context you need to know, if you would rather not take recipes literally
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‘Masala Lab: The Science of Indian Cooking’ delves into the physics, chemistry and cultural context you need to know, if you would rather not take recipes literally
In the end, it all boils down to
biryani.
uthappam; the multi-layered acids in
chaat; the structure of
chakki-ground wheat flour. As diverse as the food offerings in our country are, the science behind them is even more so. And of the veritable army of reluctant chefs created in urban India during lockdown, at least a few must prefer learning these hows and whys, instead of the how-many-teaspoons. That is the gamble Krish Ashok and Penguin Random House have taken with their recent book