“Molecular gastronomy is like a magic show. Although it may seem complicated, it’s just simple science,” begins chef Ashay Dhopatkar...
Chefs Akshay Dhopatkar and Neha Lakhani
“Molecular gastronomy is like a magic show. Although it may seem complicated, it’s just simple science,” begins chef Ashay Dhopatkar.
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The Delhi-based independent culinary consultant will be in Mumbai with chef Neha Lakhani, founder and head chef at Patisserie Royale, to conduct a first-of-its-kind set of workshops to break down molecular techniques for the layman.
Molecular cooking marries food science with artistry and came into existence in the late ’80s
Decoding the mystery
The culinary discipline of molecular gastronomy (or, more correctly, molecular cooking) marries food science with artistry and came into existence in the late ’80s. It has gained steam in recent years owing to its use by renowned chefs Ferran Adrià, René Redzepi and Heston Blumenthal.
Learn techniques like spherification
At their upcoming workshops, Dhopatkar and Lakhani, who have teamed up to host a series of pop-ups and events across the country, hope to help us understand the science behind some of the intriguing molecular techniques that we have been seeing in restaurants.
Foaming
After having worked with culinary bigwigs such as Raymond Blanc and Gordon Ramsay, Dhopatkar has over the years developed his own style — a blend of Modern European cuisine with British notes, using classical French techniques.
At his workshop, he will be showcasing several dishes, such as Bloody Mary Sorbet With Basil Crisps; Beetroot and Goat Cheese Nitro Canapes on Stick; Deconstructed Caprese Salad; Red Snapper with Aerated Cauliflower, Pomegranate Foam and Candied Walnuts, and more.
“All these dishes use techniques such as spherification, reverse spherification, faux caviar, foams or deconstruction. The aerated cauliflower, in fact, is one of my signatures,” says Dhopatkar, adding, “While I’ll be using special equipment that I got from Spain, about 90 per cent of the techniques demonstrated can be replicated by participants at home.”
Sweet somethings
Dhopatkar will be focusing on savoury dishes at his workshop. Lakhani, on the other hand, specialises in desserts and bakes and will be showcasing those skills.
She says, “It’s a very hands-on workshop, and I’ve picked out simple recipes. Anyone who has dabbled in baking will be able to pick them up without any difficulty.”
Some of the desserts Lakhani will be demonstrating include Deconstructed Tiramisu; Yuzu Nitro Sorbet; Flower Garden; and Coconut Water Sorbet with Palm Sugar Pearls, among others.
“The Deconstructed Tiramisu will involve the creation of coffee spheres, while the Flower Garden has fruit jelly being moulded in the form of lollipops. I’ll also show participants how to make these lollipops in under 10 seconds, right in front of their guests,” she adds.
Dhopatkar believes there are two sides to molecular cooking. “There are the gimmicks, and there is the science. We want to show you the techniques, not present you mere theatrics on a plate,” he says.
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