Essay On Molecular Gastronomy

Using science to challenge our taste buds, some Indian chefs are giving a new twist to the molecular gastronomy story. But are we ready for this food chemistry? It is about cooking with unusual ingredients and still handling foodstuffs with the usual care. It is not purely artistic or only out for special effects. Focusing on doing progressive Indian cuisine with a traditional touch, I feel that it is important to focus on preparing the food correctly rather than just doing it. “It is the taste and not the presentation that matters, as at the end of the day it is the chef’s job to offer good food,” I myself strongly fee. Chefs have now been collaborating with chemists, food scientists and industrial designers to transform food that look and taste different. Some of the key techniques include deconstruction, hot ice, jelly noodles, enclose in capsules , aroma leaf, foams, sous vide, liquid nitrogen and deep-frying in water. And because of this continuous innovation in molecular gastronomy in the last couple of decades many restaurants have crafted spectacular creations, and found a place on the list of ‘Best restaurants in the World’. The field has opened up a wide new area for chefs to experiment, innovate and create.

Cooking has always been science and in this case, the credit for the evolution and introduction of molecular gastronomy to the world goes to two of the finest chefs, Ferran Adrià and Heston Blumenthal from a small town near Barcelona at El Bulli. El Bulli was the trend setter, serving melon in the form of caviar, olives in the forms of mouth bursting bubbles and so