Krish Ashok is a techie, writer and musician. He joins Jayashree Arunachalam of Newslaundry to talk about his book Masala Lab: The Science of #IndianCooking.<br /><br />Bemoaning the lack of “good writing” on sub-cuisines and subaltern #cuisines, Krish notes that much of such writing is #savarna. “I would like to see more writing of tribal communities in the North East and in Chhattisgarh, what they eat, what the tradition of their cuisine is.”<br /><br />Krish and Jayashree also discuss how #TarlaDalal changed food writing, the methods of cooking and why pressure cookers are actually flawed. <br /><br />Watch the full interview: https://bit.ly/NLInterviewKrishAshok<br /><br />Subscribe to Newslaundry: https://www.newslaundry.com/subscription?ref=social<br /><br />Follow and engage with us on social media:<br />Facebook: https://facebook.com/newslaundry<br />Twitter: https://twitter.com/newslaundry<br />Instagram: https://instagram.com/newslaundry
