What he is saying about us (Indians in general), always searching for gurus & taking everything they say to be the final word , is very true. In addition,questions were very much discouraged when I was growing up. Hopefully this has changed. I find this gentleman to be very informative & interesting. Thank you!

@konchady

6 ай бұрын

And it still happens today, even in non religious contexts. There's a hepatologist on X, who thinks he's the sole rational guy and god of EBM. Many are his ardent followers and attack those who disagree with him like a pack of wolves.

@Kidsstoppress

3 ай бұрын

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@Happy-sl9gl

Ай бұрын

@kmodur1 absolute true. I recently saw a video by a "Yogi" giving recipe of spices for fat reduction and the Yogi herself was fat.. 😢

@ASMandya

Ай бұрын

Guru normally is to guide and enrich you with His/Her knowledge and experience. Unfortunately many consider Guru as end all and be all of all knowledge which is not the intention of getting a coach is all about!

@70newlife

Ай бұрын

​@@Happy-sl9glyes and I commented about that on her channel.

Thanks for sharing such information 💗

Hi Mr. Krish Ashok, I was recently introduced to your channel and I must say that I've really enjoyed your videos. It has definitely enhanced my knowledge and also cleared up certain misconceptions / old wives tales! You remind me of one of my favourite video teacher, Dr. Neil deGrasse Tyson. He too has the gift of explaining very complicated and complex concepts in such a way that even average folks like me can grasp and understand. THANK YOU!!! ...... Shyam George.

@Kidsstoppress

3 ай бұрын

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I enjoyed this discussion most, of all the interviews that Krish Ashok gave on the science behind cooking.

@Kidsstoppress

3 ай бұрын

It was a super interview we had with Krish Ashok

I think most of what he says makes sense but not mustard story. For South Indian chutney or sambar it is crucial mustard splutters and subtle flavour it adds is amazing. this does not happen if you add mustard in cold oil. Mustard will be more bitter if it does not splutter.

@Kidsstoppress

3 ай бұрын

We understand there are different opinions and there is a reason you might undertake to use a technique.. Krish Ashok has explained what he understands based on his knowledge of science. We hope you enjoyed the content

@ASMandya

Ай бұрын

The mustard pops due to phosphor which gives a faint snell which as per CFTRI ex Director (my father's cousin) excites salivary glands and also provides the needed very low requirements! I think Krish explained it a bit too fast- the reason for "mustard first" is explained.

Thank you for sharing this 🙏 powerful message 🙏 healthy ea😊and ❤❤❤❤❤

@Kidsstoppress

3 ай бұрын

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Woah such a powerful podcast 🙌🏻 Randomly stumbled upon and really enjoyed it .

@Kidsstoppress

23 күн бұрын

Glad you enjoyed it! Do subscribe to the Kidsstoppress KZread channel for more such content

Like his approach to sharing insights to food, cooking and science behind india cooking.

@Kidsstoppress

3 ай бұрын

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He is simply AMAZING 😲😲

@Kidsstoppress

3 ай бұрын

Happy to know you found it informative. Like & subscribe to the Kdisstoppress KZread to stay connected

i am just fascinated..by luck i hit upon Krish videos with Dr Pal and it seems the way he explains is just mind blowing...Keep going Krish....I would ask some questions some times..do reply at your own time...God Bless all

@Kidsstoppress

3 ай бұрын

Thanks a ton

Love it ! you reminds me of Sheldon Cooper The Big Bang Theory !

@Kidsstoppress

3 ай бұрын

We enjoyed our conversation with him too

That mustard pop or zeera or other. " Chaunk" also provide flavour...you can easily distinguish an arhar tuar daal with tadka and without tadka ..

@0m13

5 ай бұрын

Yeah, I think he got the mustard part wrong.

@maheshwaranparamasivan5177

4 ай бұрын

You are right !

@Kidsstoppress

3 ай бұрын

We understand there are different opinions and there is a reason you might undertake to use a technique.. Krish Ashok has explained what he understands based on his knowledge of science. We hope you enjoyed the content

@vijaypm9732

24 күн бұрын

Tadka has other ingredients too. Maybe that's where flavors get enhanced.

Food lab writer that is great!

I think for those who love cooking would typically know a lot of hacks to make the cooking easy, quick and at the same time tasty ! Our scriptures definitely recommend fresh food , but given the pace of our lives ,and above all we do have the gadgets that help preserve food for longer times. For instance these days many do not pickle for a year because they do it as and when it is needed by refrigerating the same and it keeps it good for long . It is true with increased demands of our present day life one looks at hybrid modes & our refrigerators are getting bigger :)) However whenever possible one must make fresh food and thus follow hybrid methods.

Hi sir great to hear from u always n i have a query on chapatis that u said that it should be fresh where as most India working they bring chapatis in tiffin n it works perfectly for them n i believe consuming chapatis some hrs after they r cooked is healthy

Im glad that were getting this information with science at its core, no religious/cultural riff raff. Those saying the interviewer is not looking natural, i felt more comfortable looking at her really. Maybe thats how she talks to her friends. Its a soft demeanor but that doesn't make her less confident, or more disoriented. Her questions were good, and she was really into the conversation. Enjoyed it.

@70newlife

Ай бұрын

She in fact sounds very good to me. I like her demeanour too. Sounds natural and soft. Something missing in today's media.

I just discovered we use only 4 liters of oil a month for 4 people. And we do a lot of frying. So it should be easy for us to reduce it by 20-50% to reach the good levels.

How will it be if we put this guy on a one on one debate with Sadguru Jaggi Vasudev and some of other famous siddha and Ayurveda people ? 🤔

@nattyvsnasty4776

4 ай бұрын

There is no need for it....... Look at his body mass, activity, and the way he is expressing his knowledge...... Watch sadhguru public videos with real scientists....... You will find those scientists and sadhguru to be very balanced and calm....... Because they respect each other and curious to learn from each other. This guy is too excited to express his so called knowledge and immediately disregarding others because he feels his knowledge is far better the others. He is immediately speaking against sadhguru also says he is not against people like sadhguru and comments saying sadhguru has not cooked food. We have too many such so called intellectuals sharing wisdom. Only thing they are good at is communicating in English. That is the only skill i see in him and nothing else.

@arjunvs11

3 ай бұрын

The ability to talk well and debate shouldn't decide what's right or wrong. What's based on evidence will remain to be facts even if you're bad at expressing it. However, most people take flamboyance and composure on the stage as signs of factual knowledge. It's NOT.

We import gold and silver but jewelry is made in India and we call it Indian Jewelry. Similarly irrespective of which planet potatoes came from only we make potato bhaaji or potato vada. It is Indian food.

Please make a video on almonds 🙏

I agree with Krish. However Cucumber is originated in India. Listen to Tryambhakam Yajamahe verse.

@benhowells2258

6 ай бұрын

I think he means the modern Cucumber, most vegetables we have now are very different nutritionally and to look at than Vegetables 5,000 years ago

@satyakaamesh2634

5 ай бұрын

Yellow oval cucumber is native and the green long one non local

@nycbearff

Ай бұрын

Cucumber originated in India more than 3000 years ago, but was taken to Europe by the Greeks and Romans - and cucumber there was hybridized and bred into different types than existed in India. In modern times the European varietals have been introduced back to India, too. So, like many plants, what we have today is the result of the work of farmers in many places - the European varieties are the cousins of the Indian varieties. Hot chilis originated in Mexico - but there are now Indian varietals, developed by Indian agriculturalists. So we say "Mexican chilis" and "Indian chilis". That acknowledges the work of agriculturalists in both parts of the world. Cucumbers are the same.

Such a nice interviewer

The interviewer is clearly struggling with herself. An Opportunity missed.

Informative session. The questions could have been better framed.

@ASHISHARMA

6 ай бұрын

Agree.

Mustard is hot in consistency, so added to oil, to balance the kapha dosha.

@Kidsstoppress

3 ай бұрын

Masala Lab has given his point of view based on science. There is always another point of view and we respect that as well.

High temp oil are mustard ghee rice oil canula avocado oil. Badam and seasame not so high toletating but still good. Sunflower olive are low temp oil. Cook in low flame always. Protein is about 30℅ in all animal sources. Milk lower. Soya protein about 40℅ protein.

@Kidsstoppress

3 ай бұрын

Thanks for sharing. Masala Lab has given his point of view based on science. There is always another point of view and we respect that as well.

By adding the mustard to the oil u r eliminating some toxins in the oil that is being used Reason why a good cook will avoid adding oil later on to the dish Also mustard has got a volatile ingredient which comes out after it splutter and this helps in preventing food borne germs

@krishashok 15:21 I think most of the people might want to listen more than a 2 minutes video from you. At least I do.

Only 33% families in India use refrigerators ie 67% families don't have it.

You can see that the anchor is thinking about what question to ask next, rather than engaging in a good conversation

@forandroidbrown

Ай бұрын

Loved listening to Krish but Mansi please send a better competent host for the interviews so as to make the most of an interview. This lady seemed very awkward and had very little insights to engage in a meaningful back and forth

i use cooker for reheating my food..like i place the food in two containers with a stand to hold and lower in five liter pressure cooker with little water...i donot put the whistle on it...and take steam for say three to five minutes...leave as such for another five minutes..i want to know whether this method is better or worser thatn the microwave oven or same?

@Kidsstoppress

3 ай бұрын

Convenience is what matters and what works well for you may not be as efficient for others. Each to their own.

@mohansequeira3236

3 ай бұрын

@@Kidsstoppress heathwise i hope the method I am using to reheat is good...that is what i wanted to know..

@nycbearff

Ай бұрын

How you reheat is also healthy. Any differences between the two methods could be measured in a lab - but are so small you'll never notice at home. One plus with your method is that you won't overheat like you can in a microwave.

32:17 70% of calories in panner is fat, does that mean all the proteins, carbs, vitamins can be consumed to produce calories 😮.

Increasingly lost skill - the skill of questioning!!

One question to Krish Ashok, have you ever visited Odisha and spend time to understand Odia Food?

Why was the anchor so hesitant in her speech 😢

But chiken also has 30 percent of protein and other 70 percent of fat so how can you compare it with paneer

What did he say, ever herd of sub titles

Improve the lighting please

Enjoy this video but talking too fast, hard to understand half of the time. Please talk little slow. Thanks 🙏

@ “Jalsa“ is not Urdu, it’s Gujarati word.

in the ending 5 mins, the mic dropped just like he told to throw away the chilli stalk to keep the chilli fresh!!

Experimental quakery

Wish he had not stopped with the offhand comment that people of TamilNad and Kerala were considered barbarians by those in Northern states. He should have taken just a moment to speak positively about these ancient and sophisticated cultures.

@divyanshuadarsh9850

5 ай бұрын

How’s the truth offhandedly. The divide exists till date

Th host looks so awkward and disoriented.

Absolutely not true about mustard oil .. it doesn’t say not say not for cooking in the US!! Erroneous statement!

@nycbearff

Ай бұрын

All of the mustard oil I have bought in the USA - in New York and in Dallas / Fort Worth - has said not for human consumption. The USA has some very odd food laws.

Idli sambar is Indian food. Calling it Indonesian is unreasonable and illogical. By Krish Ashok line of reasoning then we should stop calling ourselves Christian because Joshua was Jewish. 😂

@nycbearff

Ай бұрын

If you eat a beef hamburger in Goa does that make it Indian food?

@Email-mu1mv

Ай бұрын

@@nycbearff Joseph was not Jesus' father but that doesn't become a topic of debate, why should Idli Sambar be called Indonesian?

@aishwaryaas2611

Ай бұрын

No he is right , idli is from Indonesia but heavily adopted in India

The guy and this channel is leftist clearly but I like his takes

@KarthikS30712

6 ай бұрын

Leftist? That's a confusing label. Can you explain what that label means to you? I'm not asking why that label applies to Kris. I am just asking your definition of "leftist".

@chappanagent

6 ай бұрын

@@KarthikS30712 nope. Not gonna answer the obvious. He is what he is it's just that I like his takes inspite of it. Let's not pretend otherwise. It's pretty easy to know the definitions when you follow krish, and all your recommendations get filled with ..... Let's say again, leftits marxist types.

@silverdarcy1684

6 ай бұрын

Genuinely curious. What is leftist about food and nutrition?

@chappanagent

6 ай бұрын

@@silverdarcy1684not about food, about HIM, and I like his opinions DESPITE of it

@ashwinharish3475

6 ай бұрын

same here bro.