With chapters covering everything from zero-pressure cooking to the science of spices and more, the title offers explanations and cheat sheets galore. Tongue-in-cheek writing coupled with scientific explanations by experts make up a large portion of this book, and the result is oddly gripping. -- The Hindu

Full of [such] advice which, if followed, promises to not just improve the taste of the food you cook, but also make the whole process of cooking more efficient and rewarding. -- The Indian Express

Upends a pantryload of myths concerning cooking, into the garbage can ... Ashok's book is a rip-roaring, highly engrossing takedown of misinformation, patriarchy, and conformity-all in the garb of a nerdy encyclopedia on cooking ... helps dismantle the traditionally patriarchal outlook to cooking. -- Outlook Traveller

Krish Ashok makes a great start for Indian dishes. His emphasis on cooking techniques to extract flavour works well for Indian dishes where one can't really play around with the spice profile and create the same dish ... how often can you say that you tasted a book and had great fun doing so? Masala Lab is a useful reference book too which charts out the flavour molecules and pairings of the spices we use in our dishes, the basic gravy and biryani algorithms, and for the more adventurous, the temperature and time taken to sous vide meats and vegetables -- Open Magazine