The spectacular diversity of Indian cooking tends to be considered an art, rather than a craft. This talk will seek to dispel this notion by arguing that simple, high-school physics and chemistry can help you become a better cook by understanding the first principles of the most common things we do in the Indian kitchen.
The talk will also dispel some of the most ubiquitous misconceptions that have taken root thanks to the internet-age’s misinformation universe and rampant pseudoscience.
Krish Ashok, Author, Cook
Krish Ashok is a full-time techie, part-time musician, sometimes columnist and all-the-time cook who lives in Chennai. You can follow him at @krishashok on Twitter and @_masalalab on Instagram.