Name: Masala Lab – The Science of Indian Cooking
Author Name: Krish Ashok; Published by Penguin
Tags: Indian cuisine, food science, culinary chemistry, spice analysis, cooking techniques, molecular gastronomy, test tube spices, Penguin Books, modern Indian cooking, experimental recipes Description: A brilliant fusion of tradition and science, Masala Lab by Krish Ashok decodes the logic behind Indian cooking through the lens of chemistry and experimentation. With test tubes filled with spices and a playful approach to culinary analysis, this book empowers readers to understand the “why” behind the “how” of Indian recipes. A must-have for curious cooks and flavor explorers.
cookbook
cooking techniques
culinary chemistry
experimental recipes
Food Science
Indian cuisine
modern Indian cooking
molecular gastronomy
Penguin Books
spice analysis
test tube spices
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