The Illustrated Masala Lab: The Science of Indian Cooking

Alton Brown meets Madhur Jaffrey in this science-based Indian cooking book from Ashok, avid home chef and software engineer. This book, only now getting published in the U.S. after coming out in India in 2020, is more a philosophy of cooking than a collection of recipes. Ashok begins with lessons creating flavors with the proper cooking of gravies, rice, and veg. His approach is a departure from traditional cookbooks. He encourages readers to embrace scientific principles of experimentation and adaptation, rather than follow strict recipe steps. This empowers home chefs to understand the foundational flavors and techniques of Indian cooking, making it easier to create dishes that reflect their personal tastes. Illustrated infographics and charts soften the narrative, which can come off as a lecture; the overall style will appeal to cookbook readers and culinary scientists. Fans of The Flavor Matrix by James Briscione or The Food Lab by J. Kenji López-Alt will feel right at home in Ashok’s cooking lessons.