Krish Ashok with Sadaf Hussain
Krish Ashok is a techie, musician, and author of Masala Lab: The Science of Indian cooking, published by Penguin RandomHouse, 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.
Sadaf Hussain is an author, chef, and journalist. His passion is researching and documenting the history and folklore of cuisine. He has written two food-related books to date and has two more scheduled for publication this and next year, including illustrated books and a spice book. Additionally, he worked on a study of Rampur cuisine with the University of Sheffield in the United Kingdom.
He is a TedX speaker who believes food-related stories are more persuasive and captivating. He has worked in over twenty restaurants, designed menus for restaurants, hosted tables at hotels such as the Taj, and is the award-winning host of the Indian cuisine podcast Naan Curry.