A branch of food science, molecular gastronomy works by breaking down chemical compositions and then pairing them up with similar foods. Think melon and tomato, chocolate and truffles and the likes of ras malai trés leches and squid-ink infused black chicken tikka. Molecular gastronomy has only made its presence truly felt in India over the last couple of years, but it’s the kind of trend that’s slowly converging into something slightly more habitual. Indian chefs have started experimenting more with techniques and flavours that allow them to break away from tradition. Read on to find out where you can get your fix in the subcontinent.

molecular gastronomy with an indian twist braised beets 430x550

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.

molecular gastronomy with an indian twist chocolate avalanche 430x550

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

molecular gastronomy with an indian twist vada pav 430x550

“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

molecular gastronomy with an indian twist burfi trecle tart 430x550

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?