90 - Krish Ashok - The Science of Indian Cookery

Two for Tea Podcast

English - May 23, 2021 20:36 - 1 hour - 93.8 MB - ★★★★★ - 52 ratings
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Previous Episode: 89 - Keith Whittington - Fighting for Faculty Freedom

Next Episode: 91 - Richard Dawkins - Reading and Writing Science [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