Cooking with Krish Ashok: Rannaghore Ke? Episode 6
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- Опубликовано: 1 фев 2023
- Rannaghore Ke? is a fun adda with old and new friends about food, life and everything else. This is episode 6 with @krishashok. Software engineer, columnist, author, musician, Krish is probably most known on the internet for looking at Indian food through the lens of science, and explaining our various cooking practices with science. He is author of the well-regarded book on the subject called Masala Lab.
✨ Follow Krish on Instagram: / _masalalab
✨ Krish's RUclips channel: / @krishashok
✨ Buy Masala Lab: amzn.to/3RoqWIY
~ LINKS ~
🔖 Krish’s interview with Shoaib Daniyal for Scroll: • Scroll Ideas: What rea...
🔖 Kenji Lopez-Alt’s interview with Helen Rosner: www.newyorker.com/culture/the...
🔖 The research paper Krish talks about at 00:20: www.researchgate.net/publicat...
📍 We found ALL the ingredients Krish used in these recipes at Dakshin Stores, 24B Lake Road, Kolkata 700029, but you can find these at any one of the South Indian grocery stores in Lake Market. :-) 
Хобби
✨ Follow Krish on Instagram: instagram.com/_masalalab/
✨ Krish's RUclips channel: ruclips.net/channel/UCjMAdCzKod0-bGEJUJWHNjw
✨ Buy Masala Lab: amzn.to/3RoqWIY
Krish's book -' Masala lab' teaches you to do things in the rannaghar, more scientifically. After reading Krish, I stopped counting whistles while pressure cooking. And started measuring time elapsed after first whistle ( full steam); Brining the meat to room temperature before cooking; storing used oil in a airtight and dark container, or cutting onions just before I start cooking, and many other such small things. Your program was absorbing. Thanks.
Thank you Amit!
After Reading Masala lab, i gained confidence in cooking and started my own outlet which is 9 months old.
- Jawahar, Andhra Pradesh.
Fantastic to hear, Jawahar!
My father once went to Russia for work and took photographs of a lace museum there. I never imagined that there could be a museum dedicated to laces. This episode made me realise, I am part of the same society which perhaps thought lace or crochet or knitting doesn't really require a dedicated museum like painting or sculpture does.
however the most beautiful arts atleast in clothing are constantly celebrated in our saris, embriodery/ craftwork like chikankari .. we don't really need museums for them.
Well done folks! It is so refreshing to see something reasonably intelligent on social media these days. The three of you are absolutely brilliant! Love Krish Ashok's phrase "strategic laziness"!!
Awesome. After living in Bangalore for more than 10 years and exploring food from different parts of South India, i hate it when fellow Bengalis look down upon curry leaves and tamarind and south Indian food in general. This gave me confidence that not all Bengalis are same, some do like their food spicier and tangier! :-)
Also South Indian cooking is not just idli, dosa!
Madam/ sir, you are Bengali too..
WOW...Thank you for introducing him..Such well spoken,educated,talented,intelligent perosnality he has.Bong eats is a channel which does not only teaches you how to cook but also makes you culturally rich.
I know Krish puts amazing content out there, but just look at him. Such charisma ❤️ Pure joy just watching him 😍
Puliogore is love. We live in Singapore and most of the temples here are murugan temples (Tamil origin). Every Saturday they distribute puliogore as prasad. We never miss it!!!!
This collaboration with Krish was chatty, crisp, and cool. Totally enjoyed. The hosts too are a class by themselves. Planning to buy Krish's book.
Thank you!
Huge fan of Krish Ashok's work! Thank you for having him on this series! Thoroughly enjoyed this insightful conversation
As a Bong growing up in Madras this episode seems to be made for me ! I enjoy making and eating puliyodarai and my wife from Calcutta (who knew nothing outside of idli and dosa) now loves many dishes from the Tamil cuisine including "podi+rice+ghee", upma, fish cooked with tamarind sauce, beans poriyal etc.
I started following Krish Ashok after Bong eats mentioned him in one of their posts. Being a biologist and a person who loves to cook, I got addicted to his page😂. Also, Puloyodharai cooked in a temple actually tastes amazing (I did not know the name of it until now😅😅).
Thank you Ankita! Temple cooked food also tastes unique because of the large scale nature of the cooking process
@@krishashok absolutely! I am going to try out this recipe very soon😇
I moved to Karnataka ( Tumkur ) in 2001 for engineering. I first ate Puliyogare in a temple, served as a Prasad . I fell in love with it ! Puliyogare tops my list of favorites from Karnataka ( Lemon Rice , Coconut Hollige , Udupi Style Sambhar , Bombay Sagu , Paddu ,Palia , chutneys , gunpowder mango pickle follow close And the list is really long ) . In last several years , I rarely had a chance to eat 'good' pulliogare that was made from scratch ( Thanks to the mix available in stores) . My heart leaped the moment I heard Pulliyogare in this video . Thanks for presenting this so well. I am sure I will cook and eat it to my heart's content now .
Two favourites in one frame😍 Loved this episode. Now waiting for Ranveer Brar to come at Rannaghore ke😍
Rannaghore Ke keeps getting better and better with each episode. This was a brilliant video, thoroughly enjoyed it. And Krish Ashok was as usual a joy to watch and learn from ❤
Thank you Mayurakshi!
Strangely, puliyogare (since I used to live in Bangalore) and Moilee are both my comfort foods. And, I am a Bangali 😅 so glad to see Masala Lab x Bong Eats . So much to learn from Mr. Ashok
I just had lots of very good South Indian food in Kolkata so I know not all Bengalis look down on curry leaves and tamarind. Glad to see this video! My goal is to be able to make some of my South Indian faves at home.
Shallots, curry leaves, chillies - these three things in either sesame or coconut oil will make pretty much anything taste South Indian
Tamarind is a part of Bengali cooking. Usually our pickles relishes etc but also certain dishes both vegetarian ones and also fish
Thank you very much for bringing him to Bong Eats kitchen. Being a chemistry student with the enthusiasm about cooking, I thoroughly enjoyed this episode. I follow your channel since it started. I have one request, that someday please bring Ranveer Brar in your kitchen.
Eeeeeeee!!!!! Krish's book changed my life forever, thank you!!! I love, love Masala Lab. Thanks Saptarshi and Insya for bringing him. As for Mr. Krish, I am a big fan, reading your book gave me a lot of answers, not just about food but about the "why" aspects of our food culture.
Thank you Dorothy!
@@krishashok Thanks a lot for replying sir. Hope I get to meet you in person someday.
What a brilliantly shot and edited video! Krish Ashok plus Bong Eats is a brilliant combo :)
Thoroughly enjoyed this episode!! The aesthetics of Bong Eats & the cerebral inputs of Krish Ashok!! What's not to love here!!! Thank u guys!
Oh My My just an awesome bunch of people together. Wow it's Krish Ashok he is fab . Thank you guys ❤️ there is so much to learn from him 🌸
Thank you Vartika!
The longest in the series ( time stamp wise), but it feels so compact and leaves one wanting for more! ❤
@ 2.40 ashokbhai's storyline on the cream of coconut sauce in fish mouillee is original. the timeline is that chillies were introduced to the littoral states of malabar, konkan, by the portuguese traders who themselves had found these capsicum during their encounters in what would later be called central america. the etymology of chilli is nahuati-aztec. black pepper [piper nugrum] until the introduction of chillies had been the main pungent spice and was brought to the coastal belt and trading ports such as muchiripatanam [muziris] from the lower slopes of the sahayadris
Lovely to see Ashok on my favourite youtube channel!
What an amazing episode!! Loved every second of it. Can't wait to try these dishes and ordering Masala Lab right away!!!!
Watching from Bangalore, read his book.
cant believe the gems im finding through this series .
He is very handsome!😍haha...loved the cooking, the conversations, the vibe..everything!!
This was such an amazing ep to watch. Thanks for bringing this one to the larger audience ❤
Three favs in one frame! You just made my friday
Hehe, Insiya-di grinning like a kiddo and fangirlin' is super cute 😄😁
What a wonderful idea to invite someone like Ashok. Like Bong vegetarian and non vegetarian dishes both of which has amazing range and diversity ...This episode is like that. Darun ...
I can feel this episode..because currently im in south..and start learning south indian dishes..
Krish is brilliant. His videos are very interesting, science makes it exciting too.
An informative and enjoyable episode! Thank you.
This is sooo pure, love it! ♥
I love his reels and have been wanting to read his book for a long time... 😌❤️
Brilliant! This is the best episode ever. I shall watch this several times more. Thank you
Thank you Anindita
Loving this already!!
Not one day went by that I didn't think about this session since it was announced. So happy!
What an absolutely fantastic episode-informative, engaging, and entertaining. I think I’m just as excited as Insiya is. I felt I was at that adda. I wish this was a longer video. Looking forward to more “Rannaghore ke?” episodes.
Oohh... Loved this episode.
Really loved Mr. Ashok.
Thanks buys for bringing this awesome episode
Love love love this crossover! ❤
As someone who came across both entities separately, I was enthused to see Bong Eats mentioned alongside Kenji in "Masala Lab".
Seeing Krish join you in your kitchen, and you guys cooking together and talking is such an absolute joy.
The only thing is, I'd love it if this video were longer - this was simply too tiny a sliver of such an informative, fun and wholesome interaction (pardon the apparent voyeurism).
Learnt a lot from you guys, thanks.
Regards.
Share your feelings
Fabulous one ! Very absorbing, informative and fun , all at the same time . And the food looked seriously delicious. And that stack of Rice papad … ooooh ❤
Another way if looking into it may be...that our grandmothers did what they did which might seem redundant now only to be established later by science.
Amazing, absolutely in love with south Indian cuisine,lots of love and best wishes.😘🥰😋
I am in love!!
All my favourite people in a single video
Too much Intellectualisation of Cooking. It’s an Art. Intuition works best 🙏🏼☺️
Great video! Dakshin Stores is a blessing!
Saw a community post or a teaser kind of post months ago in your channel. Today got to see the whole episode.
I listened to his book "The Masala Book". It made me look at cooking from different perspective!
In Bangalore it was my favourite, I use to go Jaynagar for Puliogore. Also in temples it is a Prasad. Thank you for showing how to make it.
Thank you for this amazing episode! And, the store recommendation will come in handy! It's always nice to learn how to quirks around food differ from person to person.
Glad you enjoyed it!
GRAND MOTHER AND MOTHER'S ARE SCHOOL CHEMISTRY TEACHER WHEN IT'S COMES TO COOKING WITHOUT GIVING INTERVIEW 🤣
I loved this episode! 🙂
Have read the book -- 'Masala Lab' and have absolutely loved it. This episode was so much more fun and knowledgeable. 🙂 Thank you both of you for doing this. 🙂
Amazing food, amazing conversation 😊
Loved the episode !!
you guys are just too brilliant !! Thanks a ton for being on RUclips !!! Love Bong Eats and Masala Labs 😀😀👍
Thanks for this episode! 😊👌
This is the best Rannaghore Ke episode to date. Loved it. Thanks for the links to Ashok's social media channels! Can't wait to get my hands on Masala Lab. Thank you!!!
Thank you Preetha!
Fabulous episode.
Great food.Living in Bangalore fr past two decades hve given me to eat all the delicacies of their cuisine.Thank u fr showing such authentic food.I love them all♥️♥️♥️♥️
Throughly enjoyed watching this episode…recipes took me back to my childhood days…and Krish is an absolute delight to watch and listen to…well done bong eats🎉
His Masala lab is one of my favourite books.
Thank you!
Such a dream collaboration! Congratulations.
Great episode ❤
This was an amazing conversation between three very intelligent people! What a delight! And omg Insiya, your knife skills are something else ya!!
Hahaha. Thank you, Pankhuri
Agree but the conversation by Ashok was too fast 😅!
Thank you for this episode. My favorite food channel and one of my favorite food writers as well as RUclipsr
Am I the only Bong who loves South Indian food? Thanks to Bong Eats for creating such a beautiful episode.
Superb conversation. Is it possible to suspend a camera above the stove? I would like to see more of the exact cooking process while listening to the conversation.
O my god. Masala Lab is amazing
Still in the middle of reading Masala Lab and watching this video was like a bonus chapter by Krish :) thank you bong eats for feeding our souls with great guests and great food always ❤️
24:55 prawn moilee 17:31 chicken chettinad
I am following you guys since 2020. It is really helpful and at point it is great saviours. One suggestion please give the measurements in spoons as well along with your gm or ml count (in all your regular cooking recipes). In normal house hold we don't have weighing machine. ..right. My humble suggestion to Insyia ( hope I wrote her spelling right) ... please speak a bit slower, particularly when you are giving introduction... Taking pause in between helps the listener to internalise it better...even if you follow your guests they are not out of breathe. Thanks for all your initiatives.
I am a huge Masala lan instagram fan….. so so informative
Well straight away i ordered the book first and yes you guys bring the best of both worlds-- intellect and foodie😊
Great!
I love the way you show runs.
Amaze to see such kind of efficiency and perfection ❤️
Insiya and Saptarishi had everything prepped beautifully
@@krishashok yes I agree. I really enjoyed the conversation, atmosphere and of course the cooking. This should be continued 🙏
Hi Bong Eats, could you please share the exact type and brand of the rice papad Krish fried in the video? It looked so good.
Thanks!
Wonderful friday as i watch this @bongeats thank u
Watching this episode while cooking rui macher jhol!! 😅😅😅😅
Thanks a *ton for sharing* the grocery store in kolkata - for newbies like us it is super useful
This is really the best Rannaghor e ke episode till date
I mean it's informative engaging as well as the choice of dishes is also fantastic
Gives a broader aspect of food
Thank you Pratik!
How can a person be so versatile :o
Wow! TCS Global Head of Digital workspace takes interest in Rammstein!! \m/
Cooking is art and science. Fine dine exactly tries to encash on science of cooking, by creating a disciplinary routine of using known tastes/infusions etc. and by that creating art. But art itself is outcome of various imagination/intuitions being manifested overtime through skills.
And of course, both paths can exist & co-exist, problem exists on truth finding. Ppl often create truths without testing and thus tarnishing say one or the other.
Where do you guys buy your spices from ?
Kinda content that I can consume 24/7.
ohh god!.... finally puliogre!
A great video, I used to take a break from the study sessions. Waiting to cook Tamarind rice this way and like Krish's mother introduce chinese toasted sesame oil.
Amazing
Amazing Collab Bong Eats
Very amazing episode
A talented person ! 👍
Fav channel with favorite person 🎉
Two of my favourite content creators together 🎉