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Nik Sharma
 
The food writer-photographer marries his training as a molecular biologist with his experience as a cook
Los Angeles-based Nik Sharma effortlessly dons the hats of food writer, photographer and scientist. A captivating blend of Blumenthalian gastronomy and (Sanjeev) Kapooresque simplicity, Sharma’s food creations are based on one philosophy flavour comes first. With his new cookbook, The Flavor Equation
, he has invested in trying to understand, and helping us understand, why our grandmother’s or favourite aunt’s food tastes the way it does. What are those simple elements and ingredients that help to produce tasty food every single time? Excerpts from an interview: ....

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