"What we assume is gut instinct when it comes to the cooking of our mothers and grandmothers is actually hours and hours of practice. They didn't have much choice, they had to cook. So, just by dint of spending 10,000 hours on something, you become good at it. Really, someone who develops a recipe is a scientist and someone who cooks at home and makes delicious food is a chemical engineer" - Krish Ashok, author, 'Masala Lab; The Science of Indian Cooking' talks to Manjula Narayan about everything from the influence of flavour memories and the wisdom of Ratatouille to electronic pressure cookers, instant food and how his strategic laziness as a software engineer helped him write this book.
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