Masala Lab | Traditional Cooking Vs Modern Day Cooking - The Right Way?@krishashok

0:00 Intro
3:45 Who is Krish Ashok
5:48 People follow Krish Ashok because
7:52 Krish Ashok and refrigeration
9:50 Convenience has always been resisted from old times
10:50 How to keep roti fresh
11:34 Word fresh overrated
12:21 Krish Ashok blog
14:45 Krish Ashok 90 sec 250 words
15:28 What does Indian food mean
18:28 Keto low carbs, high protein - how does Masala lab fit
20:00 Spices can be toxic
23:29 Meal planning tips at his house
31.25 South Indians can’t digest milk as well as North Indians
32.34 Cold pressed oil and refined oils
38.12 Which salt is good for you
42:12 rapid fire
48:35 the right way to chop onions without crying
52:00 how to set curd without starter

From learning code to dishing out fluffy idlis, understanding the basic principles and science behind what goes into it is a battle half won! Krish Ashok or Masala Lab as he is popularly known is not a scientist but he can explain science with easy-to-understand clarity. To him, the Indian kitchen is a fascinating laboratory for teaching science. He wants people to question the why and not just stop and do things because some guru they follow on the net said so. Watch the full interview with Parul Gupta, Editor - Kidsstoppress.com


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