Kalra said: "Farzi Cafe is a modern spice bistro, which has undergone extensive research & development, and incorporates cutting edge cooking techniques, such as molecular gastronomy
and creative culinary art to craft a one of its kind experience that imbibes all your five senses.
The three restaurants to be opened under the joint venture in early 2016 are Weslodge, a rugged yet refined contemporary American Saloon, Canadian-based Byblos, an Eastern Mediterranean restaurant rooted in coastal cuisine and the molecular gastronomy
bistro, Farzi Cafe.
blends physics and chemistry using techniques like spherification, dehydration, smoking, use of dry ice and as well as liquid nitrogen, amongst others to transform the texture of food.
This muffin doesn't contain any fancy flavour combinations or other such faff from the world of molecular gastronomy
Based on the molecular gastronomy
cooking concept, these ice-creams utilise liquid nitrogen, a clear liquid with a temperature of -320 AF, to freeze natural ingredients into ice-cream.
Yet Indian chefs tend to create fusion food -- or at least tone down the flavours to suit foreign palates -- or incorporate new technology, such as molecular gastronomy
, which Brar feels shouldn't prove a dampener.
This mini-festival is part of the Edinburgh International Science Festival and events include taste perception and molecular gastronomy
It is being hosted across venues in the Scottish capital from April 4-19 and will feature Scottish producers, suppliers, artisans, mixologists, scientists and chefs talking about everything from the neuroscience and psychology of taste perception, to slow food and cutting-edge molecular gastronomy
Hanwell explained that molecular gastronomy
for culinary purposes is the use of chemical and physical transformations of ingredients that occur in the cooking process.
Events held in the five days leading up to the community event included a Molecular Gastronomy
workshop, a comedy night and a Science of Cocktails session.
Fans can also opt for new Mountain Dew flavor bursts, which use molecular gastronomy
to produce frozen spheres of fans favorite flavors.
Chef Jose Andres' concepts have long used airs in dishes and sips; at The Bazaar by Jose Andres, a 417 seat modern Spanish molecular gastronomy
restaurant in Los Angeles, the Truffle Noir ($17) mixes mezcal, Drambuie, blueberries and lime, garnished with truffle salt air.