Cooking with Krish Ashok: Rannaghore Ke? Episode 6

[@BongEats]

✨ Follow Krish on Instagram: instagram.com/_masalalab/ ✨ Krish's KZbin channel: kzbin.info/door/jMAdCzKod0-bGEJUJWHNjw ✨ Buy Masala Lab: amzn.to/3RoqWIY

[@amitbrahmo]

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.

[@krishashok]

Thank you Amit!

[@pbkiduniya]

@@krishashok

[@rommyrock]

After Reading Masala lab, i gained confidence in cooking and started my own outlet which is 9 months old. - Jawahar, Andhra Pradesh.

[@krishashok]

Fantastic to hear, Jawahar!

[@Rijobrata]

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! :-)

[@SarbariSen]

Also South Indian cooking is not just idli, dosa!

[@mrgyani]

Madam/ sir, you are Bengali too..

[@voiceofmedha]

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.

[@EmilyNIcholas-c4x]

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.

[@rajachoudhury5166]

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"!!

[@sirshendumetia8213]

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.

[@KaustavBose]

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.

[@rishikaroy9466]

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!!!!

[@minnie7445]

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.

[@krishashok]

Thank you!

[@sarasimpson9885]

I know Krish puts amazing content out there, but just look at him. Such charisma ❤️ Pure joy just watching him 😍

[@shalinisesh]

Huge fan of Krish Ashok's work! Thank you for having him on this series! Thoroughly enjoyed this insightful conversation

[@PoulomiDasgupta]

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 .

[@ankitabhattacharyya2441]

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😅😅).

[@krishashok]

Thank you Ankita! Temple cooked food also tastes unique because of the large scale nature of the cooking process

[@ankitabhattacharyya2441]

@@krishashok absolutely! I am going to try out this recipe very soon😇

[@dorothysaikia4022]

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.

[@krishashok]

Thank you Dorothy!

[@dorothysaikia4022]

@@krishashok Thanks a lot for replying sir. Hope I get to meet you in person someday.

[@jenniferdas7809]

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.

[@krishashok]

Shallots, curry leaves, chillies - these three things in either sesame or coconut oil will make pretty much anything taste South Indian

[@golmoshy]

Tamarind is a part of Bengali cooking. Usually our pickles relishes etc but also certain dishes both vegetarian ones and also fish

[@shresthadey]

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

[@mayurakshimukherjee5922]

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 ❤

[@krishashok]

Thank you Mayurakshi!

[@georgeninan5330]

@ 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

[@arpitapaikar599]

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.

[@gypsy84]

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.

[@prattlockhart1554]

Two favourites in one frame😍 Loved this episode. Now waiting for Ranveer Brar to come at Rannaghore ke😍

[@orkoV08]

The longest in the series ( time stamp wise), but it feels so compact and leaves one wanting for more! ❤

[@aninditar]

Brilliant! This is the best episode ever. I shall watch this several times more. Thank you

[@krishashok]

Thank you Anindita

[@sauradeepbhattacharyya4117]

He is very handsome!😍haha...loved the cooking, the conversations, the vibe..everything!!

[@brindanilesh6090]

Thoroughly enjoyed this episode!! The aesthetics of Bong Eats & the cerebral inputs of Krish Ashok!! What's not to love here!!! Thank u guys!

[@SaffronTrailKitchen]

Lovely to see Ashok on my favourite youtube channel!

[@nandinibasu1309]

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.

[@nandanbellare6445]

An informative and enjoyable episode! Thank you.

[@vartikatyagi4550]

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 🌸

[@krishashok]

Thank you Vartika!

[@Kaushaniz]

What an amazing episode!! Loved every second of it. Can't wait to try these dishes and ordering Masala Lab right away!!!!

[@ncertscience767]

I can feel this episode..because currently im in south..and start learning south indian dishes..

[@mr.sudipsaha527]

Watching from Bangalore, read his book.

[@nirvanalaha1482]

What a brilliantly shot and edited video! Krish Ashok plus Bong Eats is a brilliant combo :)

[@apoorrvgupta1658]

Too much Intellectualisation of Cooking. It’s an Art. Intuition works best 🙏🏼☺️

[@MuditBadlani]

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.

[@uddipanmisra6247]

Share your feelings

[@poohberriee3378]

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!

[@krishnanukala6369]

Most of anything- it was extremely relaxing to watch the video. I read his book cover to cover in one go. In pulihara, few slit green chillies would be wonderful. When eaten after few hours, the Green chillies would be tasty as it would have absorbed the tamarind pulp. Use karipatta whole along with stem. The stem is more aromatic than the leaves.

[@farhana6016]

cant believe the gems im finding through this series .

[@fordlab22]

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.

[@AmritaGhosh1980]

Great video! Dakshin Stores is a blessing!

[@manojithira9808]

Oohh... Loved this episode. Really loved Mr. Ashok. Thanks buys for bringing this awesome episode

[@tcssection8304]

Saw a community post or a teaser kind of post months ago in your channel. Today got to see the whole episode.

[@debaratikumar711]

Amazing, absolutely in love with south Indian cuisine,lots of love and best wishes.😘🥰😋

[@chumkipal764]

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♥️♥️♥️♥️

[@PreethaNath]

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!!!

[@krishashok]

Thank you Preetha!

[@sangeetachakravorty3048]

I am in love!!

[@swayantanidas9819]

24:55 prawn moilee 17:31 chicken chettinad

[@adhipmitra]

Krish is brilliant. His videos are very interesting, science makes it exciting too.

[@surojitguha]

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 ...

[@madhumitagupta7799]

Three favs in one frame! You just made my friday

[@abhirupaghosh8121]

Thanks for this episode! 😊👌

[@animon87]

Hehe, Insiya-di grinning like a kiddo and fangirlin' is super cute 😄😁

[@Saibal82]

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.

[@zaheerpankhuri]

This was an amazing conversation between three very intelligent people! What a delight! And omg Insiya, your knife skills are something else ya!!

[@BongEats]

Hahaha. Thank you, Pankhuri

[@sumitaluthria5376]

Agree but the conversation by Ashok was too fast 😅!

[@anasuyapandit4850]

This was such an amazing ep to watch. Thanks for bringing this one to the larger audience ❤

[@debadattaroy1247]

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 ❤

[@pratikmandal843]

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

[@krishashok]

Thank you Pratik!

[@sudeshnamitra6675]

I love his reels and have been wanting to read his book for a long time... 😌❤️

[@sangeetaray2042]

Fabulous episode.

[@LeisurelyCooking]

I listened to his book "The Masala Book". It made me look at cooking from different perspective!

[@sabujghosh6073]

His Masala lab is one of my favourite books.

[@krishashok]

Thank you!

[@mallikamanna8117]

This is sooo pure, love it! ♥

[@sarkarmolecularecologist2022]

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. 🙂

[@aishikamitra]

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.

[@BongEats]

Glad you enjoyed it!

[@swagatambosechoudhury2011]

Loved the episode !!

[@rg1283]

Such a dream collaboration! Congratulations.

[@gayatrimitra1191]

Love love love this crossover! ❤

[@birangana1]

Great episode ❤

[@SukeerthM_1]

Amazing Collab Bong Eats Very amazing episode

[@surojitghosh2938]

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.

[@bhaiyablues]

Not one day went by that I didn't think about this session since it was announced. So happy!

[@TanviRahman15]

Amazing food, amazing conversation 😊

[@soumitaghosh6244]

Thoroughly enjoyed the episode. Btw..two recipe requests: chicken/mutton rezala and chicken chap.

[@jerryfrancine1565]

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🎉

[@payelchatterjee4737]

Amaze to see such kind of efficiency and perfection ❤️

[@krishashok]

Insiya and Saptarishi had everything prepped beautifully

[@payelchatterjee4737]

@@krishashok yes I agree. I really enjoyed the conversation, atmosphere and of course the cooking. This should be continued 🙏

[@bhargavipatel7232]

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.

[@protyaybanerjee5051]

Where do you guys buy your spices from ?

[@siddhartharay01]

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.

[@ashokthomasGeorge]

All my favourite people in a single video

[@mohitshenoy2136]

you guys are just too brilliant !! Thanks a ton for being on KZbin !!! Love Bong Eats and Masala Labs 😀😀👍

[@NBplaylistncl]

Am I the only Bong who loves South Indian food? Thanks to Bong Eats for creating such a beautiful episode.

[@debikamitra7839]

I am a huge Masala lan instagram fan….. so so informative

[@Thebegunichef]

Video niye kichu bolar nei. Shobsomoy bhalo. I do have another question though. From wher did u source that crafty colourful beautiful mortar & pestle??? It has my heart

[@BongEats]

Thank you, Arijit! It is a Mexican molcajete. We carried it back in our suitcase from our trip to Oaxaca.

[@Thebegunichef]

@@BongEats that explains. Coz the colour story and the abstract artwork had Mexico written all over it

[@lailasiddiqui263]

Thanks a *ton for sharing* the grocery store in kolkata - for newbies like us it is super useful

[@manaliroy3566]

ohh god!.... finally puliogre!

[@prajnatbardhan]

Wow! TCS Global Head of Digital workspace takes interest in Rammstein!! \m/

[@Foodveda_]

Two of my favourite content creators together 🎉

[@JagyoseniMandal]

Loving this already!!

[@anindamanna4828]

Thank you for this episode. My favorite food channel and one of my favorite food writers as well as KZbinr

[@oskar.ahamed]

খুব সুন্দর!

[@citizenkolkata6255]

A talented person ! 👍

[@soumak_das]

Well straight away i ordered the book first and yes you guys bring the best of both worlds-- intellect and foodie😊

[@SudeshnaDasBanerjee]

Two favourites in one frame

[@Indianculinaryin]

O my god. Masala Lab is amazing

[@anabilaich5951]

Being a Bengali in Bangalore I can almost smell the tampering of curry leaves and rai seeds. Yummy🤤

[@bhumikaudernani3043]

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 ❤️

[@urmimalasinha1858]

Thank you Bongeats for keep introducing interesting people… will follow Krish’s videos in youtube 👍

[@krishashok]

I'm typically more active on Instagram, but I do post most of those videos here as well

[@urmimalasinha1858]

@@krishashok so happy for that! As I am one of those people who doesn’t have an instagram account 😝

[@littlemissmary]

Wonderful friday as i watch this @bongeats thank u

[@swapan175]

GRAND MOTHER AND MOTHER'S ARE SCHOOL CHEMISTRY TEACHER WHEN IT'S COMES TO COOKING WITHOUT GIVING INTERVIEW 🤣