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 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.
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