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Masala Lab: The Science of Indian Cooking: The Science of Indian Cooking - the bestseller on food, the definitive book for every Indian kitchen, illustrated Paperback – 14 December 2020

4.5 out of 5 stars 963 ratings

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Review

Ashok is neither a scientist nor a chef. But his new book Masala Lab breaks down the science of Indian cooking. It's practical and lively - one chapter, Burn the Recipe, offers clever hacks. Others explain the physics that goes into a great biryani, the perfect tadka. ― Hindustan Times

With chapters covering everything from zero-pressure cooking to the science of spices and more, the title offers explanations and cheat sheets galore. Tongue-in-cheek writing coupled with scientific explanations by experts make up a large portion of this book, and the result is oddly gripping. ― The Hindu

Krish Ashok's Masala Lab demystifies the science of Indian cooking in a way aspiring cooks will find delightful, accessible ― Firstpost

Krish Ashok's Masala Lab: The Science of Indian Cooking is full of such advice which, if followed, promises to not just improve the taste of the food you cook, but also make the whole process of cooking more efficient and rewarding. ― Indian Express

Krish Ashok makes a great start for Indian dishes. His emphasis on cooking techniques to extract flavour works well for Indian dishes where one can't really play around with the spice profile and create the same dish ... how often can you say that you tasted a book and had great fun doing so? Masala Lab is a useful reference book too which charts out the flavour molecules and pairings of the spices we use in our dishes, the basic gravy and biryani algorithms, and for the more adventurous, the temperature and time taken to sous vide meats and vegetables ― Open Magazine

Review

Ashok is neither a scientist nor a chef. But his new book Masala Lab breaks down the science of Indian cooking. It's practical and lively - one chapter, Burn the Recipe, offers clever hacks. Others explain the physics that goes into a great biryani, the perfect tadka. - Hindustan Times

With chapters covering everything from zero-pressure cooking to the science of spices and more, the title offers explanations and cheat sheets galore. Tongue-in-cheek writing coupled with scientific explanations by experts make up a large portion of this book, and the result is oddly gripping. - The Hindu

Krish Ashok's Masala Lab demystifies the science of Indian cooking in a way aspiring cooks will find delightful, accessible - Firstpost

Krish Ashok's Masala Lab: The Science of Indian Cooking is full of such advice which, if followed, promises to not just improve the taste of the food you cook, but also make the whole process of cooking more efficient and rewarding. - Indian Express

Krish Ashok makes a great start for Indian dishes. His emphasis on cooking techniques to extract flavour works well for Indian dishes where one can't really play around with the spice profile and create the same dish ... how often can you say that you tasted a book and had great fun doing so? Masala Lab is a useful reference book too which charts out the flavour molecules and pairings of the spices we use in our dishes, the basic gravy and biryani algorithms, and for the more adventurous, the temperature and time taken to sous vide meats and vegetables - Open Magazine

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Product details

  • Publisher ‏ : ‎ Penguin (14 December 2020); Penguin Random House India
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 280 pages
  • ISBN-10 ‏ : ‎ 0143451375
  • ISBN-13 ‏ : ‎ 978-0143451372
  • Item Weight ‏ : ‎ 431 g
  • Dimensions ‏ : ‎ 13.97 x 1.78 x 21.59 cm
  • Country of Origin ‏ : ‎ India
  • Importer ‏ : ‎ IN
  • Packer ‏ : ‎ Penguin Random House India Pvt. Ltd.
  • Generic Name ‏ : ‎ Book
  • Customer Reviews:
    4.5 out of 5 stars 963 ratings

Customer reviews

4.5 out of 5 stars
4.5 out of 5
963 global ratings
How are ratings calculated?

Top reviews from India

Reviewed in India on 24 December 2020
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5.0 out of 5 stars Food science book for Indian Cuisine
By Dheeraj Gava on 24 December 2020
This book is well researched on food science with respect to indian cuisine. If you are from science background and foodie you will enjoy the technical aspects mentioned in book.I have already know many facts but now understood the scientific theory behind it example like why some oils use for frying and some only for salad dressing.
Only problem with book is sometime it goes too much technical that It will hard to digest for non-science background person. If you check cooking videos of Chef Ranveer Brar he also explain scientific theory of food but in entertaining way.
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52 people found this helpful
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Reviewed in India on 5 January 2021
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18 people found this helpful
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Reviewed in India on 28 December 2020
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Reviewed in India on 16 May 2021
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Reviewed in India on 22 February 2021
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Reviewed in India on 29 January 2021
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Reviewed in India on 3 May 2021
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Reviewed in India on 20 January 2021
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Top reviews from other countries

Mrs Kindle
4.0 out of 5 stars Well written science book, but alas no magic recipe for biryani
Reviewed in the United Kingdom on 17 March 2021
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2 people found this helpful
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Peanut Vendor 581
5.0 out of 5 stars Brilliant book, packed with absolutely essential knowledge for the lover of Indian food
Reviewed in the United Kingdom on 22 March 2021
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mundraya
5.0 out of 5 stars So long and thanks for all the fish
Reviewed in the United Kingdom on 14 April 2021
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One person found this helpful
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JC
4.0 out of 5 stars Think science, not cookbook
Reviewed in Canada on 16 July 2021
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Terry Smith
4.0 out of 5 stars Lots to absorb
Reviewed in Canada on 18 July 2021
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