Perhaps a few years ago, the concept of intermingling molecular gastronomy with Indian food seemed implausible. Anand and Kalra can be credited for changing this scenario. Much of this science revolves around altering textures and presenting recognisable flavours in unique presentations, and that’s precisely what’s attempted with progressive Indian cuisine as well. For instance, Gaggan’s take on the classic frozen Indian dessert kulfi is nitro-flambeed reduced milk with sun-dried figs, served with freeze-dried figs. A meal at Masala Library will also alter your perception on how palate cleansers can successfully be adapted into Indian flavours. The mishti doi sorbet is the smoothened flash-frozen version of the Bengali yogurt presented with strawberry coulis and served in between courses. Most dishes on their menus are crafted through molecular techniques such as powdered foods and foams.
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