FOOD SPECIAL....................... Now, bite into some faux food

Now, bite into some faux food   Heard of soy foam, breathable dessert and vegetable dust? Mumbai restaurants are now preparing dishes using molecular gastronomy Imagine an ice icream or ravioli that disappears as you start to eat it!  Or a sauce that changes colour on your plate. Though this may sound unreal, you can actually eat it, courtesy a trend that's catching on. Food is being presented in a new form via molecular gastronomy , a technique where chefs apply the principles of physics and chemistry to cooking. Earlier available to only five-star diners, it has more takers now as stand-alone restaurants in the city have taken to the fad as well. Says food blogger Kalyan Karmakar, “This is definitely going to grow in popularity as people are getting more experimental and want excitement when it comes to dining out.“ `IT'S LIKE AN ITEM NUMBER IN A MOVIE' The technique uses science to transform taste and texture of food. Kalyan recalls a molecular gastronomy meal he had recently which offered dishes like pani puri foam, rasmalai tres leche globules, mishti doi lollipops and a paapri chaat foam.“The whole idea here is about a texture change, for instance the sponginess of the ras malai is replaced by ice granules. It's like an item number in a movie; food with a fun element to it and there's a market for it, for sure.“ Restaurateur and foodie Zorawar Kalra, who has taken this futuristic technique into Asian food, a la soy foam and vegetable dust, says, “Not everyone likes soy so we did foam out of it and placed on a crab and scallop ravioli.You also have a wasabi and soy foam placed on sushi, so there is no need to dip the sushi into anything.“ The veggie dust is dehydrated vegetables that are powdered. “Once a little water is sprinkled it changes texture and bursts with flavour,“ he informs. The idea is based on taking something familiar and twisting it on its head. “Molecular gastronomy is not about theatrics, but taking food to the next  level; by enhancing its value and taste. Innovation is huge when it comes to presentation and that, coupled with taste, is a huge draw,“ he adds. DESSERTS GET A TWIST TOO Imagine tucking into a dessert minus the guilt of piling on the kilos. Master pastry chef Anees Khan of a patisserie at Bandra who has created these `dessert sprays' says it's an idea that's set to catch on. “This is just a 50 ml spray , in flavours like crème brulee and cheesecake passion fruit, raspberry-ginger, chamomile­orange and vanilla. Spray it onto a plain tart or  just in the mouth on its own, it lingers and gives the feeling of having a passion fruit dessert, it's very fruity and tarty.“ Obviously , it's minus any  preservatives or calories.“Breathable desserts are a huge fad abroad and instead of serving heavy calorie-laden ones, offer these to guests, they would love it,“ he adds. Another dessert that's creating a buzz is a `bubbling kulfi' at a veg restaurant at Lower Parel. It comes served on a flask like contraption filled with liquid nitrogen, served on a tray with five sauces -rose, rabdi, caramel, chocolate and blueberry and is a visual delight! While there may be some debate over molecular cooking, are you ready to try this sensory experience out?

Ismat Tahseen ET23SEP15