Molecular Gastronomy
Make a Coco-almond Fondant
Molecular gastronomy is a fascinating food science that explores the physical and chemical transformations of ingredients that occur in cooking. Introducing these concepts to Indian cuisine, creates room for experimentation. This has led to re-creation of classic Indian recipes with a unique twist by switching parts of their DNA with cuisine techniques from around the world. Demonstrating this magic is Chef Gaurav Chawla, a creative thinker who has sound knowledge of the latest food trends, aims at introducing new innovations to his preparations and offers foodies a perfect dining experience. Chef Gaurav Chawla specializes in the aspects of molecular gastronomy that transforms the shape & texture of any dish with the application of food grade edible chemicals. He is presently working with Downtown Diners Private Limited as their Corporate Executive Chef.
World-renown chef Grant Achatz discusses the philosophy of his restaurant, Alinea.
How to make a mango, molecular gastronomy style, recipe by Daniel Pi.
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