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 the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

The Indian Spice kitchen is an indispensable guide to Indian cuisine. It takes the reader through key ingredients that are now readily available in the West, with over 200 simple but mouth-watering recipes. From the earthy, creamy lentil dishes and yoghurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are famous staples of the South, The Indian Spice Kitchen provides a context (cultivation, appearance, taste, culinary uses and health benefits) for nearly every regional classic.

Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade. The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice. The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line

Electroplating and Electrochemicals, industries shimmering with growth and profitability potential, are truly riveting. Electroplating, an intricate process, involves the electrodeposition of a svelte metallic stratum onto diverse substrates utilizing electric currents. This technique entails submerging the intended object, the substrate, into an electrolytic bath brimming with metal ions and, through the application of an electric current, achieves a homogeneous metallic veneer. Conversely, Electrochemicals are birthed from electrochemical reactions. These intricate reactions are characterized by the transference of electrons among distinct compounds within an electrolytic milieu. Through the deliberate orchestration of electron flow, a plethora of chemical reactions are catalyzed, culminating in the synthesis of targeted chemicals. This methodology finds its application across a spectrum of industries, encompassing pharmaceuticals, agriculture, and energy storage sectors. The global electroplating market is expected to grow at a CAGR of 5.5%. The growth in the market can be attributed to the increasing demand for electroplated products from various end-use industries, such as automotive, electrical & electronics, aerospace & defense, Jewellery and machinery parts & components. In addition, the growing awareness about corrosion protection and decorative finishes is also propelling the growth of this market. This book contains in-depth information about Electrochemical Processing, Metal Surface Treatment, Electroless Plating, Electroplating, Electroplating of Aluminium, Cadmium, Chromium, Cobalt, Copper, Gold, Iron, Lead, Nickel, Bright Nickel, Silver, Alloy, Platinum, Palladium, Rhodium, Bright Zinc, Tin, Plastics, Barrel, Zinc Electroplating Brightener, Metal Treatments, Electrodeposition of Precious Metals, Electropolishing of Stainless Steel, Case Hardening, Electroless Coating of (Gold, Silver), Buffing and Industrial Metal Polishing Compounds, Aluminium, Gold and Its Compounds, Complex Salts of (Copper, Silver and Gold), Hydrides of Silicon, Chemical and Electrochemical Conversion Treatments, Electrostatic Sealing. This book is an invaluable resource that comprehensively addresses all the essential topics in Electroplating and Electrochemicals. It is poised to become a standard reference for professionals and entrepreneurs interested in this field, offering a comprehensive understanding of Electroplating. Additionally, it will prove highly beneficial to consultants, new entrepreneurs, technocrats, research scholars, libraries, and existing businesses. The book offers a detailed roadmap that guides readers from the initial concept to the machinery acquisition phase.

Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.

"A delectable straightforward guide to regional Indian cooking." --Padma Lakshmi, host of Top Chef USA In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends. With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Authentic Indian recipes include: Cucumber and Yogurt Raita Spicy Paneer Cheese Kebabs Red Kidney Bean Curry Street-Style Grilled Corn on the Cob Fish Tikka Chicken Tikka Masala Spicy and Fragrant Lamb Curry Baked Garlic Naan Creamy Rice Pudding And many more… Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time-saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.