You sit down in a fancy restaurant after an exhausting shopping spree and order a glass of lemonade to cool yourself off before you jump right into the main course. What one would normally expect is a glass of cold lemon water but what you get is a beaker filled with a pink coloured drink, spewing out smoke. Welcome to the exciting world of molecular gastronomy!
Brainchild of world-renowned chefs Ferran Adria and Heston Blumenthal, molecular gastronomy is an interesting amalgamation of laboratory processes and cooking techniques. Considered to be one of the biggest revolutions in the culinary industry, molecular gastronomy involves using scientific techniques such as gelification, spherification, deep freezing and effervescence amongst others. The concept found its way to India in mid-2000’s and ever since then, has taken the hospitality industry by storm. While the experimental and eccentric style of cooking was initially limited to plush eateries, it has recently become a rage all around the country with independent cafes and restaurants adopting the techniques.
If you’ve been living under a rock and haven’t experienced molecular gastronomy yet, here’s where you should be heading to next!