1.
Shailendra Dareker
– Assistant Professor, Aissms’s College Of Hmct, Pune, Maharashtra, India.
2.
Milind Peshave
– Assistant Professor, Aissms’s College Of Hmct, Pune, Maharashtra, India.
Abstract
Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. Fortunately, elements like media, knowledge and travel has helped the application a lot to gain popularity and acceptance worldwide. There have various research on Molecular gastronomy and its application in different cuisines, Indian cuisine is no exception to this.
This study is an exploratory study as, this particular research specify the awareness of molecular gastronomy in Indian consumer.
The findings of his research suggests that the Indian customers ready to accept the concept. The study also suggests that the application and implementation of the concept in India is possible. This study also investigates the sustainability of the idea of involving Indian food with molecular gastronomy.
