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Miles Lasater's avatar

thank you - I have ordered the book.

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Dave Guarino's avatar

I absolutely loved the book "Masala Lab: The Science of Indian Cooking." Krish, the author, is also a software engineer, and so approaches Indian cooking from with an algorithmic approach; delightful and shockingly easy. I've got a killer Bengali daal recipe that is more or less an experimental success coming from that book, shoot me an email and happy to share it if useful! (TLDR is mustard oil and panch phoran as the key fat and whole spice elements, and red lentils for fast cooking, but a bit more detail in what's worked best for me.)

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