The Case for Molecular Gastronomy (Part 2)

Spheres, Foams and Gels Farzi cafĂ© 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…

Food and the Senses (Part 3)

Aroma Therapy So far in our FATS series, we have examined the five basic tastes. But when you taste any food, say a slice of cheese or a piece of dark chocolate, it is not just the taste buds in your mouth that give you the full experience. In fact, taste buds can only distinguish…

Food and the Senses (Part 2)

Sour, Bitter and More! Last time in our FATS series, we looked at how salt and sugar affect our eating experience. In case you missed it, check out part 1 first . With that sorted, it’s now time to move on and deal with the other three tastes, starting with sour. On the surface, sourness…

Food and the Senses (Part 1)

The Ballad of Salt and Sugar You might not have ever thought of it this way, but eating is one of the very few everyday activities which employs all five senses. Sure, taste, smell and even sight make sense, but what about sound and touch? This week, we begin a 7-part series called Food and…