Abhay is joined by Krish Ashok, the author of Masala Lab: The Science of Indian Cooking for a wide ranging conversation about everything from food identities in India, to how his time in the US informed him, to irritating misconceptions, to AI and fact checking.
(0:00 - 2:51) Introduction
(2:51) Part 1 - thinking about questions when he's eating, food identities, the US experience
(17:19) Part 2 - fact finding or myth busting, Indian food misconceptions, AI and Indian food
(35:38) Part 3 - threats to Indian food, integrating many intersections, fact checking
(48:58) Conclusion
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