29 minutes | May 23, 2021

90 - Krish Ashok - The Science of Indian Cookery [Public Limited Version]

Ashok’s book can be found here: https://www.amazon.co.uk/Masala-Lab-Science-Indian-Cooking/dp/0143451375 His YouTube channel: https://www.youtube.com/c/krishashok Follow Ashok on Twitter: @krishashok Further References Meher Mirza’s column in The Juggernaut - The Weight of Parsi Toddy (thejuggernaut.com): https://www.thejuggernaut.com/the-weight-of-parsi-toddy Timestamps 2:54 Ashok reads the opening of chapter 2, “The Science of Spice” on coriander, supertasters 6:08 A scientific approach to writing about Indian food 13:07 Cooking rice: the science behind the folk wisdom 16:55 Why you should rely on heuristics, not recipes 22:58 Why Indian cookery is easier to improvise than French or Italian 25:16 The rise of restaurants and the industrialisation of cooking 27:25 Indian urban life post-independence and the difficulties of getting fresh ingredients 30:25 Heat 35:58 Alcohol 41:31 Authenticity 48:43 Advice for budding cooks who are intimidated by Indian cookery 54:07 The audience of Ashok’s book 01:02:58 I read from the introduction
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