Indian cuisine, known for its complexity and diversity, is often seen as an art passed down through generations, guided by intuition and tradition. In Masala Lab – The Science of Indian Cooking, Krish Ashok demystifies this rich culinary heritage by applying the lens of modern science. The book breaks down the chemistry, physics, and biology that underlie traditional Indian recipes, making the kitchen a true laboratory and the cook an experimenter. Ashok's approach empowers readers to move beyond rote repetition, nurturing a deeper understanding of ingredients, processes, and outcomes, and thereby fostering creativity and confidence in the...