The Affair with Molecular Gastronomy!

The Hungry Trotter

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!

IMG_20150206_201628Pav Bhaji Fondue at SpiceKlub

IMG_20150206_203636Pani Puri at SpiceKlub

IMG_20150124_152131_HDRDodha Barfi Treacle Tart with Daulat ki Chaat at Indian Accent

Molecular whaaaat?

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!

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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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