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Masala Lab-The Science of Indian Cooking

By: Publication details: India: Penguin House Books, 2020Description: 259ISBN:
  • 9780143451372
Subject(s): DDC classification:
  • 641.5954 KRI
Summary: 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?
List(s) this item appears in: New Arrivals for the Month of February 2024
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Book Book Alliance School of Liberal Arts Indian Knowledge Systems (IKS) 641.5954 KRI (Browse shelf(Opens below)) Available LA02880
Total holds: 0

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?

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