Indian Cooking is as much an art as science. Alas, we never really get to see the latter face of it. Krish Ashok does that very job of giving you big theory about why’s how’s of Indian cooking.

If you’re like me who like cooking, then you will find this what I say “handbook to Indian kitchen” handy. It has almost all the why’s and how’s of this amazing art of chemical engineering in home laboratory!. It is filed with science, logic, spice mixes, timings, proportions, combinations of almost everything we need in kitchen.

One of the interesting sections was on chillies, why we Indians love them, and how it fools our defense mechanism, and make us addictive to them.

It’s a quick read! But an “ always on bookshelf” one! Hope you’ll will like it.

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