Sushant’s Kindle Notes & Highlights

Masala Lab: The Science of Indian Cooking, by Krish Ashok

So, if you are making nimbu paani, lemon rice or jal jeera, squeeze the limes well ahead of time.

See Sushant’s 49 highlights

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

Rate this book

Clear rating

1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars