Masala Lab: Unlocking the Science of Indian Cooking

Unlock the secrets of Indian cuisine with Masala Lab!

Indian cuisine is known for its vibrant flavors and aromatic spices. But what's the science behind these culinary delights? In Masala Lab, author and food scientist Krish Ashok uncovers the hidden science that makes Indian cooking so unique and delicious.

Through a series of engaging experiments and stunning photography, Ashok reveals the secrets of:

Masala Lab: The Science of Indian Cooking

by Krish Ashok

4.5 out of 5

Language	:	English
File size	:	6098 KB
Text-to-Speech	:	Enabled
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	208 pages
Screen Reader	:	Supported

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• The Maillard reaction and how it creates the perfect sear on a tandoori chicken
• The role of acidity in balancing flavors and preventing curries from becoming bland
• The chemistry of spices and how to blend them for maximum flavor
• The importance of texture in Indian dishes and how to achieve the perfect crunch, softness, and creaminess

With over 50 recipes and gorgeous photography, Masala Lab is not only a cookbook but also a masterclass in Indian cooking. Whether you're a seasoned home cook or a culinary novice, Masala Lab will inspire you to create delicious and authentic Indian meals at home.