New high for Indian Cuisine

Nothing would be more tiresome than eating and drinking if god had not made them a pleasure as well as a necessity   -  Voltaire

The heart of Delhi lies in its cosmopolitan culture and traditions. Food which plays a prominent role in any culture doesn’t shy away from people in this city rather it mesmerises and teases them to an extent that sometimes one might just end up over eating.

Its streets, stations, markets are flooded with eateries and various kinds of delicacies, but then is there any fetish which people can’t overcome, well yes and it indeed is food. And maybe that is why the food and hotel industry is getting a new high. But this time it is not just the food flavour or for that matter restaurants etc. but it is the whole progression of the Indian cuisine from Street to Sauvé.

You take a stroll in the market or go to a fine dining restaurant you will find this array of mixed foods which are simply irresistible. Be it the “Golgappa Shots” or a “Chatpati Martini” being served, all you might think is wow! We actually do have out of the box eateries.With the coming of new technology like “molecular gastronomy” chefs are on their way to invent something totally new. “The taste is the same but the texture is new”, says Chef Bali.

Thus in one sense Molecular gastronomy has opened up a new era of cooking and restaurants are globally adapting it to their own cuisines. So what is molecular gastronomy? In a layman’s language is food science. It involves cooking food using certain scientific techniques; Example Agar-Agar, an algae extracted which is also heat resistant gelling agent is used to prepare all kinds gel like shapes:  pearls, spaghetti, lentils, prisms etc.

Agar-Agar, a Molecular Gastronomy technique used to prepare Milky Delight  

With Molecular Gastronomy becoming a rage among our western counterparts the Indian cuisine couldn’t have stayed behind. With new aspirations a lot of innovations are being made in Indian food. The air- dried Bhein (lotus stem) with chilli and fennel flowers is a new dimension in chaat or the slow –cooked sous- vide lamb chops with essential oils of green chilly finished in tandoor.

However the most dramatic changes have taken place in desserts. Molecular gastronomy can also be rephrased as ‘God-food for diabetics’ as it has given them the option of three different sugar substitutes, keeping the calories low. A very common use of this food science is when ‘gums’ are added to milk o make it rich in ‘malai’ (cream) and yet having the same low fat content. Maybe that is why we have our ice-creams and ‘kulfis’ ready within minutes.

Ever wondered from where does that foam and airy cream in your soup and drinks tastes like mint or bubblegum or any other flavour... well the answer is Foaming process a gift of Molecular gastronomy. Another such processes include spherication, flash freezing besides agar-agar, foaming etc.

Indian street food which once was restricted to the street today thanks to the ever changing taste buds and new cooking science has entered the chic and refined areas of the town like fine dining. In fact any wedding or a major festival falls short on its entertainment quotient when street food is found missing. With the varieties of street food available and the introduction of the new one’s leaves no space of doubt that Indian cuisine inclusive of its street food has reached a new high.