What is Molecular Gastronomy?

Food preparation, like any art form, is a medium through which a chef, the artist, expresses themselves. Molecular gastronomy, also known as modernist cuisine and experimental cuisine is a sub discipline of food science┬áthat focuses on the physical and chemical processes that occur during cooking. It has three aspects to it: social, artistic and technical. … Continue reading What is Molecular Gastronomy?

The Changing Face of Bread

Bread remains to be one of the most integral parts of any meal. Even in a country like India, it is a close third to wheat pancakes (roti) and rice which form the staples. In gourmet meals, every dish is carefully prepared in consideration to taste, colour and presentation. Bread is never the primary source … Continue reading The Changing Face of Bread