metabooks

  DESCRIPTION  Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book

  DESCRIPTION  The oldest yoga institute in the world offers the best textbooks that will boost your positive energy and become an integral part of your life. Ancient Indian texts say that the trident - sattva, raja and tama - permeates the universe and the human mind. Pure, cheerful, lively, lively and satisfying food, impetuous, passionate, ambitious, and spoiled rajas. Tamas were dull, indifferent, heavy, and impure. Food has a direct effect on the brain. But your brain can also influence the type of food you eat. The mind can easily move in any direction. Only Stoktok of the three grain chakras has the ability to give you happiness, contentment and positive energy. The recipes in this book will help you reap the benefits of Satok food while making it extremely tasty, for example, in Sattvic cooking, natural sweetness is of paramount importance. Because it stimulates Vata and she is the main Docha who controls the other Dochas - Pitta and Kapa. These recipes will help millennials fo