Connecting all foodies in India….
What is Molecular Gastronomy?
The amalgamation of food and science creates a never seen before revelation; one that revolutionizes culinary creativity. Nicholas Kurti; an enthusiastic advocate of scientific knowledge to culinary problems, gave molecular gastronomy its name and shape in 1988. Ever since, scientists and chefs have been experimenting to manipulate foods and add chemicals to invent ostensibly bizarre dishes that are unbelievably delicious.
Sounds like Greek? Read on…
We are thinking dishes like hot ice-cream, disappearing ravioli and chocolate caviar (Really, they do exist!) I’ll spare you the scientific jargon and put it this way – each and every inventive dish has gone through several layers of intense preparation in order to give us a full sensory experience. As a first timer you will wonder whether these dishes are even safe to begin with. However, that is not an issue since all the ingredients used are of biological origin.
View original post 627 more words