The Old and the New We’ve reached the final part of this interesting trilogy, a survey of thickening methods using five “puddings” as our guide. We’ve explored the phirni, the panna cotta and an array of baked custards. This time, we will look at two more desserts, one very old and another relatively new, which…
Tag: molecular
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 Gourmet Glutton 