Atithya: A Journal of Hospitality

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Molecular Gastronomy for Indian Cuisine


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1 AISSMS’s College of HMCT, Pune, Maharashtra, India
     

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Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine.

This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine.

The findings of his research suggests areas like “Food garnish” and “plate presentation” will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.


Keywords

Molecular Gastronomy, Indian Cuisine.
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  • Molecular Gastronomy for Indian Cuisine

Abstract Views: 226  |  PDF Views: 0

Authors

Milind Peshave
AISSMS’s College of HMCT, Pune, Maharashtra, India
Shailendra Dareker
AISSMS’s College of HMCT, Pune, Maharashtra, India

Abstract


Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine.

This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine.

The findings of his research suggests areas like “Food garnish” and “plate presentation” will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.


Keywords


Molecular Gastronomy, Indian Cuisine.

References