Find out how he decodes Indian cooking habits and recipes with food science.

Krish shares how he spoke to different people from food scientists to grandmothers for his book, Masala Lab. He busts the most popular myths around food and nutrition. What is the science behind our oldest food recipes? Why are pressure cookers scary? Do we really need to avoid microwaves? Is healthy eating a lie? Tune in to find out!

Krish Ashok is not a chef but cooks daily. He is not a scientist, but he can explain science with easy-to-understand clarity. He trained to be an electronic engineer but is now a software engineer. He learnt to cook from the women in his family, who can make the perfectly fluffy idli without lecturing people on lactobacilli and pH levels. When he is not cooking, he's usually playing subversive music on the violin or cello. 

'Books and Beyond with Bound' is the podcast where Tara Khandelwal and Michelle D'costa of Bound talk to some of the best writers in India and find out what makes them tick. Follow us @boundindia on all social media.