The city has already welcomed molecular gastronomy in a few restaurants. If your jaw has dropped at any point while watching cooking shows displaying smoke erupting out of frozen desserts or cocktails served as jelly, here’s some news.
Quattro and Spice Klub are two restaurants in the city, where scientific principles are used to prepare all the dishes. People don’t just come here for a simple meal, but to have a rollercoaster of a dining experience, which the young and the old alike can enjoy.
Ranjith Dodda, one of the three partners, who own the restaurants, says, “When I saw it in Mumbai for the first time, I was astonished and was bent on bringing it here. We had been trying to get a franchisee for four years, and finally, it came through. Special salts and safe chemicals are used to give you a unique experience. For example, we use liquid nitrogen (-190 degrees C) to freeze a cake within minutes that otherwise needs to be put in a freezer for hours. For a dish called chocolate explosion, we put the same thing over it and break the chocolate ball on the customer’s table. For drinks, we don’t use regular brown sugar, but candy floss. The chefs themselves don’t know for sure the ingredients used in many of the dishes.”
The executive chef, Naresh, talks about his journey to this kitchen. “When I discovered this technique a few years back, I wanted to be a part of it but there were no restaurants which were implementing it here. Once I heard about this, I grabbed the opportunity,” he says.
