Masala Lab the science of indian cooking

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to...

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Bibliographic Details

Main Author:	Ashok, Krish (Author)
Format:	Books Print Book
Language:	English
Published:	[United States] : Penguin, 2020.
Subjects:	Indian cooking. Cooking, Indic. Cooking (Spices) Formulas, recipes, etc. Cookbooks.
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