Top positive review
Food science book for Indian Cuisine
Reviewed in India 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.