Just finished @krishashok 's brilliant book Masala Lab and I will never look at layering flavor in the same way again. It is a must read if you are interested in food and learning how to coax more out of your time in the kitchen.
Here are my top 5 takeaways:
Here are my top 5 takeaways:
1/ Buy a spice grinder. The flavors you will get out of fresh spices will surpass those MDH and Badshah boxed spice blends by a mile. To her credit this is something @adititaswala92 has been saying for a while now.
2/ Baking soda isn't evil in fact it can make cooking a lot easier. Just remember to use a bit of acid like lime to neutralize any remnants as uncooked soda will taste vile.
3/ Adding a teaspoon of oil will make my dals foam less in the pressure cooker. The foaming and subsequent cleanup was making me cook less dals. Now no more as this means it's easier to clean up.
4/ Authenticity is a myth, find the flavors that work for you and the people you are feeding. Look for commonalities in flavor profiles instead and use them as a starting point.
5/ Experiment with your Biryanis. Once you understand the layering methodology go forth and experiment. I'm already dreaming up what a Sichuan inspired Biryani would taste like.
So, wait no more. Go buy his book now! I'm already plotting on how to gift it onwards to fellow foodies and looking forward to referring to his writings again and again.
Book Link:
amazon.in/Masala-Lab-Sci…
Book Link:
amazon.in/Masala-Lab-Sci…
• • •
Missing some Tweet in this thread? You can try to
force a refresh
