I believe everyone has their own cooking style some people are hard core chef's who slow cook, cut things right, some people follow recipes to the word, others just cannot follow a recipe and cook instinctively.

My cooking style I believe is quick cooking. I like to think that I can whip up dishes significantly quicker than most people and the trick to that is pre work. Like for example, my fridge will always have sautéed onions, peeled air fried garlic, chopped fried Methi(Fenugreek) leaves, frozen peas, corn and paratha's. My pantry will always have pasta sauce and canned tomato purée, Puliyogare powder. With all these things available I can prep a meal pretty quickly. If anyone gives me recipes which take long to cook, I will either completely ignore them or find ways to break up the recipe and get some pre work done. Like for example for Baingan Bhartha, I pre roast the Eggplant and save it in the fridge. So when I actually have to make Bharta, I already have sautéed onions, garlic and roasted Egg Plant so it is super quick to get the dish ready.

Anyways, the purpose of this post it to acknowledge what I believe is my natural cooking style and share that given I am reading this book ' Masala Lab' by Krish Ashok so now I am experimenting with some more nuanced cooking. For example, sometimes I am using the coffee grinder to make fresh Masalas, I am frying the onions as I cook instead of pre doing them. I think my dishes are getting a little bit tastier even though they take longer to get done.Eventually I will find the happy medium in pre doing things for speed and going all nuanced but for now it is fun to experiment and learn something new.

As far as the book Masala Lab.. it is overall a badly written book but it is the first book I have ever seen on cooking which is not a set of recipes! This is now opened my word view to other books written around the techniques and science of cooking .. I am sure there is a lot out there to explore!

Till then.. Happy Cooking and Happy Eating!

Cheers!

S

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