Fancy a Pav bhaji fondue or Pani Puri served with a syringe and a test tube? Or perhaps a Blue Cheese naan or a Dodha barfi treacle tart? Confused with these absurd pairings? Say Hello to Molecular Gastronomy!
Pav Bhaji Fondue at SpiceKlub
Pani Puri at SpiceKlub
Dodha Barfi Treacle Tart with Daulat ki Chaat at Indian Accent
That’s the reaction I got from most of my friends when I asked them to describe Molecular Gastronomy. When asked what they associate with Molecular Gastronomy, here’s what they had to say!
Molecular Gastronomy in simple words is using new tools and methods to play around with the textures of food and give a contemporary spin to conventional recipes. It’s a science where culinary experts experiment with the impact of physical and chemical processes on ingredients to whip up innovative dishes. Like the sinful Jalebi Caviar at Masala Library…
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