Krish Ashok discusses his book "Masala Lab: The Science of Indian Cooking" and to tell us the nearly 3 billionyearold story of one of India’s—and the world’s—most popular dishes, the chicken curry.

"Masala Lab" 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. It uses simple, firstprinciples, middleschool level science explanations and handdrawn illustrations to break down what happens in the Indian kitchen. It also recommends algorithms and metamodels for common dish types and regional Indian subcuisines.

Krish Ashok is the Global Head – Digital Workplace for Tata Consultancy Services, helping Fortune 1000 companies reimagine the future of work, a role that is at the intersection of technology, design and culture. He is a trained Indian classical violinist who also plays the cello, electric guitar, composes and produces music, available on all major streaming platforms. A particularly popular playlist is Sanskrit Rock, where he translates and adapts popular heavy metal and classic rock songs into Sanskrit. Ashok is also a regular columnist on food, science, and culture for publications such as Mint, The Hindu, Scroll and BuzzFeed.

To learn more about Krish, please visit https://krishashok.me/.

Get the book here: https://goo.gle/3zDvyk7.

Moderated by Anand Rangarajan.