Molecular Gastronomy and India

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Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating. In India, gastronomy is perceived to be something completely different from the above definition. Here it means, smoke and some gimmicks to attract customers to have food which has no relation to gastronomy.
Molecular gastronomy is much more than just some smoke. It's about mixing of chemicals with food items to make things which we generally can't obtain from the market. It is the art of solidifying liquids and converting solids into powder form. Understanding gastronomy is like understanding mathematics for some people, it's not that easy. The recent developments in India have been quite riveting. People have started accepting gastronomy and what it has to offer. Young India loves food which have gastronomical twist to them. It's delicious and it's exciting and it's a must try for people who haven't tried it yet. Many restaurants are serving such delicacies in Delhi NCR. If you plan to visit a few, the musts are Farzi Cafe, Masala Library and Boombox Brewstreet.

 Some interesting facts about molecular gastronomy-

- Molecular gastronomy involves science and it's principles. It's about using emulsifiers, but on a very small scale. It can also be considered as a brand of food science.

- Molecular gastronomists use ­special techniques, ingredients and cooking principles to encourage certain chemical reactions to occur. These reactions, in turn, produce startling new flavors and textures.

-Liquid nitrogen, vacuum, inert gases and oxygen, high temperatures and other chemical reactions are widely used in molecular gastronomy.

This is just a glimpse as to what the food world is and a taste of how it is effecting our daily lives. Stay tuned for more exciting blogs!

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