Unlock the Secrets of Indian Cuisine with Masala Lab: The Science of Indian Cooking

Bekxy Kuriakose: Book Review

Finished reading Krish Ashok's sensational book Masala Lab which delves into the Science of Cooking and how it can help us save time, hone our cooking skills, bust some myths and cook that Perfect Biriyani, our most prized invention and the highest ordered item in Indian restaurants.

Krish employs a mix of chemistry and equations but also tries to lighten it with his trademark humor and wit and links it with the practicalities of cooking in an Indian kitchen. I was quite relieved to know microwave cooking is perfectly safe and that I can continue to cook rice in a microwave (always wonder why more people dont do it), which is how I have been cooking rice for quite long now.

The various chapters in the book deal with the various methods of cooking, why we soak lentils and rice, the wonders of pressure cooking and how to make the perfect idli/dosa batter and even chapatis. I learnt that kneading can actually be done away with when it comes to soft chapatis (wish I knew this years back when I started out!).

Why meat requires finesse when it comes to cooking and the ideal temperatures is again something new I learnt as is the importance of...

India on Nov 14, 2023

Dinesh: The book started off great but slowly started to get stale.

India on Nov 02, 2023

Murlidhar Prabhu: science behind the process of cooking was very interesting, although we followed many processes either blindly or since our ancestor were doing

India on Oct 30, 2023

John Pickett: Very well packaged.

Australia on Oct 19, 2023

Venkata Vamsee Boddu: The book covers a variety of cooking styles, bursts myths, provides tips to make the dish delicious, and techniques to cook efficiently. The best part is that they are all practical and, simple. I have derived many points that I can implement in my daily cooking. The book also provides answers to why we should cook or prep certain dishes in the way the author suggests, and the science behind it in simplest terms possible. However, you need to have a scientific temper to follow the book to understand the why, as it becomes slightly technical in some places. Otherwise, you may have to skip some portions of the book. At the end of the book, we can certainly gain confidence that the author has done very good research not only on Indian cooking but also incorporating the techniques and cuisines of international cooking to cook in the most flavorful and efficient way. This book adds definite new skills to your amateur cooking resume.
With so much shower of appreciation, why did I not give 5 stars and have to settle for 4? The first half of the book is very useful for me as it contains many useful tips and science behind cooking the items that we cook fairly regularly. I even took...

United States on Sep 14, 2023

msyaml@labs.net: This book has given me much insight into the fundamentals of Indian cooking. I have little experience in cooking, but the information in the book has emboldened me to try some dishes based on the advice given in the book. The book is well-written, and the author is funny.

United States on Aug 28, 2023

Dr Sudhar: ‘Masala Lab’ is an enthralling read for both food enthusiasts and the casually curious. Penned with a clear passion for food science, it ingeniously bridges the gap between traditional Indian cooking and modern culinary techniques.

What sets ‘Masala Lab’ apart from most cookbooks is its unique approach. It doesn’t merely provide recipes; instead, it empowers readers to understand the science behind these recipes, demystifying complex culinary processes. Each page is brimming with knowledge, insightful explanations, and useful tips, allowing readers to elevate their kitchen skills to the next level.

The author’s use of accessible language makes the scientific explanations both enjoyable and easy to grasp. The chapters are methodically structured, breaking down the complexities of Indian cooking into easily digestible segments. A particular standout feature is the ‘food lab exercises’ at the end of each chapter, encouraging readers to apply their new-found knowledge.

‘Masala Lab’ celebrates the flavors of Indian cuisine while equipping its readers with a robust scientific foundation. It’s more than just a cookbook—it’s a fascinating...

India on Aug 04, 2023

Yuvraj: I am still on the second chapter and I love the book. I am actually under lining parts that I like. This is not your typical cooking book with lots of pictures or diagrams. It feels more like a fiction book with 250 odd pages of text. No recipes too. But it has knowledge. You would love this book if you have wondered the science behind Indian cooking. If you have a lot of questions about why we do certain things in Indian cooking, this is the book for you. Initially, I was a bit disappointed as I expected a glossy cooking book with lots of diagrams and photos, but once I started reading, it is hard to put down. A must book for people of science who want to understand Indian cooking.

United States on Jul 15, 2021

Radhika: This book is written so clearly- it's perfect for cooks like me with some experience but without much idea of why things happen the way they do in the kitchen! It's also hilarious. I also like that it gives you a general overview of the basic elements of cooking, but doesn't try to persuade you that there is a "right" or "authentic" way to make a particular meal. It gives you tips/guidelines but sets you free to experiment.

Thanks for the wonderful and much needed book!

United States on May 29, 2021

Amazon Customer: I have loved this book. It's a joy to read, but also the very *practical* approach of it — like a "generalized algorithm for gravy (curries)" — has really helped me actually GET STARTED in trying out things and then experimenting along the right dimensions. My only wish is that the paper copy were available in the US!

United States on Feb 08, 2021