Food Science: How Cooking Techniques and Ingredients Really Work

When you cook, you’re not just following a recipe—you’re doing food science, the study of how ingredients change under heat, time, and chemical reactions. Also known as culinary chemistry, it’s what turns soaked rice and urad dal into fluffy, crispy dosas, or why lemon juice keeps biryani rice from turning mushy. This isn’t magic. It’s physics, biology, and a little bit of tradition working together.

Take dosa batter, a fermented mix of rice and urad dal that transforms through natural bacteria. The 1:3 ratio isn’t arbitrary—it’s about starch gelatinization and protein structure. Too much dal, and the batter sticks. Too little, and it won’t puff. Fermentation isn’t just for flavor; it breaks down phytic acid, makes nutrients absorbable, and creates gas bubbles that give dosa its lift. Same with biryani rice, a parboiled grain that must absorb moisture without breaking. Boil it too long, and it turns to paste. Too short, and it stays hard in the dum. Seven to eight minutes isn’t a suggestion—it’s the sweet spot where starch swells but doesn’t burst.

Even something as simple as adding coconut milk, a fat-rich liquid that separates when overheated to curry isn’t about taste alone. It’s about emulsion. Add it too early or too hot, and it curdles. Wait until the end, stir gently, and you get creaminess without separation. Same with curry spices, a blend where turmeric, cumin, and coriander each play a role in aroma, color, and anti-inflammatory action. They don’t just flavor—they preserve, balance, and even reduce bloating when paired with lentils.

You won’t find lab coats in a Mysore kitchen, but you’ll find people who’ve spent decades testing heat, timing, and ratios. This collection pulls back the curtain on those hidden rules. You’ll learn why metal bowls ruin tandoori marinades, how sugar affects fermentation, and why British chutney works with cheese but Indian chutney doesn’t. No fluff. Just the real reasons behind what works—and what doesn’t—in everyday Indian cooking.