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Chefs Prospective Applications of Molecular Gastronomy in Cuisines of Uttarakhand

AVAHAN: A Journal on Hospitality and Tourism

Volume 5 Issue 1

Published: 2017
Author(s) Name: Dinesh Kumar Karush, Mohit Arya, Sonia Sharma | Author(s) Affiliation: Research Scholar SOTSHM, IGNOU, India.
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Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze. Being the holiest shrines of Hindu, for more than thousand years pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience.

Keywords: Molecular, Gastronomy, Spheres, Foam, Local Food

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