A la carte and beyond

Ask the average person what a la carte is, and he or she might fumble. “Umm, I’ve seen the word used in menus in posh restaurants. It’s basically a fancy word for a menu, right?” This is understandable. Until a few decades ago, a la carte was the predominant menu style in restaurants, and is…

The Case for Molecular Gastronomy (Part 2)

Spheres, Foams and Gels Farzi café in Gurgaon has some wacky stuff on its menu. The first dish they serve is an amuse bouche which they called Mishti doi shots. It comprised a small bowl with a light brown orb, some strawberry compote and a sprinkling of panchphoron. We downed it like a shot, and…

The Case for Molecular Gastronomy (Part 1)

Better Taste and Better Texture Molecular gastronomy is one of those incredibly polarizing elements in modern cuisine. Some people are incredibly put off by the idea of introducing liquid nitrogen, centrifuges and unpronounceable chemicals into the kitchen. Such things, they believe, should remain in the laboratory. In this series, let us examine some tricks and…