Krish Ashok, a Chennai-born engineer and food enthusiast, is on a mission to decode the science behind Indian cooking. Combining his engineering background with traditional culinary wisdom, he demystifies the ‘how’ and ‘why’ of food, with an attempt to make cooking accessible for the modern cook.

His popular book, Masala Lab, along with his engaging social media posts, has garnered him a devoted following. The book applies high school-level science to explain the culinary wisdom passed down by our mothers and grandmothers.

One of Ashok’s earliest culinary challenges was replicating his mother’s rasam. "Some might attribute it to 'maa ka pyaar' (mother’s love), and while that sentiment holds true, there’s also a scientific aspect to it,” he says.

Currently the global head for AI Cloud Advisory at TCS, Ashok uses his engineering background to decode the science of Indian cooking.

His interest in food science began when he realised that family recipes were rooted in practical knowledge, not theory. “I recognised that the way my grandmother or grand-aunt thought about food was fundamentally different from how recipe books tended to think about it,” he explains.

What cookbooks don’t tell you Cookbooks, according to Ashok, miss out on the tacit knowledge of cooking that our mothers and grandmothers pass down. They don’t tell you how to adjust a dish based on texture or how to tell when food is done. This kind of hands-on knowledge is crucial, he believes.

Recognising a gap in resources, he wrote Masala Lab to apply data, algorithms, and patterns to explain Indian cooking. By integrating science into traditional practices, he simplifies cooking for today’s fast-paced lifestyle.

Debunking food myths with Krish Ashok: 1. Leftover food is okay, and frozen food is completely fine. 2. An air fryer or microwave is not going to give you cancer. 3. Pressure cooking does not destroy nutrients. 4. You cannot detox just by eating or drinking something. 5. Palm oil is just another oil. Consume all oils in moderation.

Ashok believes Indian food is a science in itself. From fermentation to heat control, he says that there is a rich tradition of understanding food at a molecular level.

“Our parents and grandparents gained this knowledge through years in the kitchen. We don’t have that time, so why not use technology for your convenience?” Ashok says.

Practical cooking tips Ashok shares many practical tips for today’s busy cooks. For example, if you forget to soak chickpeas in advance, simply soak them in hot water for a few minutes.

Beyond cooking techniques, Ashok delves into food history, exploring the etymology of words like ‘calamari’ and the history of biryani. 

His goal is to make cooking accessible, dispel misconceptions, and inspire everyone to embrace the joys of Indian cuisine with a scientific mindset.