Mixing and matching flavours allows you to play with textures that explode in your mouth, making for exciting eats that are full of surprises and mysteries that erupt upon eating.
Pictured Here: Salt Water Café’s Braised Beets, Plum and Brie.
Here’s where you can try out molecular gastronomy in the country:
Mumbai: Salt Water Café (Bandra), Taj Land’s End (Bandra) and Aurus (Juhu), Masala Library (Bandra)
Delhi: The Park (New Delhi), Smoke House Grill (Greater Kailash) and Farzi Café (Gurgaon)
Bangalore: Mocha: Coffee and Conversations (Lavelle Road)
Pictured here: Café Mocha’s Chocolate Avalanche
“The need of the hour is to take Indian cuisine to the next level, in terms of innovation and presentation. The challenge is to stick to traditional preparations and to add an avant-garde element to the guest’s experience,” says Jiggs Karla, Gastronomy Maestro.
Pictured here: Farzi Café’s take on Vada Pav
Indian food, throughout the generations, has never really been much about spectacle. Check with the person to your left and ask them whether they prefer a perfectly constructed paani puri: warm, soft, fresh and delicious potatoes stuffed in a light, airy and crispy puri and highlighted with chatpatta, chilled green pani or whether they prefer a state-of-the-art plated meal at a fancy-pants hotel, and without a shadow of doubt, I can tell you that they will pick the former.
However, the times sure are a-changing. And this new crop of techniques and exposure heralds a time when we opt for a dining experience that is rich in taste and a combination of textures that combines traditional Indian flavours with molecular gastronomy presented with theatrical flourish. Whether or not you’re a fan of the cuisine—you can’t deny it intrigues, can you?