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The Flavor Equation by Nik Sharma is all about sugar, spice and a pinch of science

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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Science and spices go hand-in-hand for LA chef Nik Sharma

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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