Krish Ashok (Masala Lab) on The Myths, Science & History Of Indian Food

Join Varun Duggirala and Krish Ashok, author of ‘Masala Lab’ and TCS Global Head, as they explore the origins of Indian cuisine and the cultural influences that have shaped it over centuries. Krish sheds light on the fascinating history and science of flavours, spices, and techniques that make Indian food so unique and beloved worldwide.

From understanding why no dal ever tastes as good as the one your mother makes, to the rich history of Biryani to why jaggery is not really any better than sugar, Krish busts every food myth and explains the truth behind it in this latest episode of Take aPause!

Krish Ashok heads the Digital Workplace unit at Tata Consultancy Services where his team helps reimagine the future of work for large enterprise customers. In between MS Teams and Zoom meetings, he also likes cooking, a passion that resulted in a book called  “Masala Lab: The Science of Indian Cooking” published by Penguin Random House in December 2020. Between eating and work, he additionally writes columns on topics at the intersection of technology and culture for a variety of platforms such as LiveMint etc.

Follow Krish Ashok to learn all about science, food and more fun stuff! : Instagram : https://www.instagram.com/_masalalab Youtube : https://www.youtube.com/user/krishashok Twitter : https://twitter.com/krishashok

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About the show

“Take a Pause with Varun Duggirala” is a twice a week podcast to learn, share and unlock insights to survive and thrive in life as an adult, leader, parent and human being. 

It’s built on the belief that… “I know being an adult is a struggle, but we’re all on different sides of the same boat, and if we share what we’re experiencing and learn from each other, then Adulting can be as nostalgic and fun as childhood often seems”.

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