The kitchen is the chemistry lab where we turn sugars, proteins, fats, salt and flavour molecules into an astonishing array of delicious dishes. This talk will take the oriental mystique out of Indian cooking and use simple, high-school science to explain what's happening behind the scenes and arm you with knowledge that will make you a better, more adventurous cook.
About the Speaker:-
Krish Ashok is the author of Masala Lab: The Science of Indian cooking, published by Penguin Random House, and an Amazon best-seller that explores the science of Indian cooking with the aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. The book uses simple, first-principles, middle-school level science explanations and hand-drawn illustrations to break down what happens in the Indian kitchen and recommends algorithms and metamodels for common dish types and regional Indian sub-cuisines.
In his day job, Ashok is the Global Head – Digital Workplace for Tata Consultancy Services (one of the world’s largest technology companies) and helps Fortune 1000 companies reimagine the future of work, a role that is at the intersection of technology, design and culture. He is also a regular columnist on food, science, and culture for publications such as Mint, The Hindu, Scroll and BuzzFeed.
He is a trained Indian classical violinist who also plays the Cello and electric guitar and composes and produces music that you can listen to on all major streaming platforms. A particularly popular playlist is Sanskrit Rock, where he translates and adapts popular heavy metal and classic rock songs into Sanskrit. His music was featured on NPR.