‘To become a cook, I became a scientist. To become a scientist, I became a cook,’ molecular biologist-turned-chef Nik Sharma writes in his latest book, Fundamentals of Flavour (Chronicle Books).

In his F&W Cooks essay, cookbook author Nik Sharma writes about how green chutney can be “much more than a condiment on the edge of a plate." It can flavor raitas, roasted vegetables, and even the ...

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