{"product_id":"masala-lab-the-science-of-indian-cookin-9780143451372","title":"Masala Lab: The Science of Indian Cookin","description":"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 do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?\nMasala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.\n\nExhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.","brand":"Amazon Import","offers":[{"title":"Default Title","offer_id":51769987105070,"sku":"0143451375","price":379.05,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9320\/6574\/files\/326f1f200a7c5753db012a743b5c1c9f.jpg?v=1771438235","url":"https:\/\/bookalley.in\/products\/masala-lab-the-science-of-indian-cookin-9780143451372","provider":"Bookalley","version":"1.0","type":"link"}