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MOLECULAR GASTRONOMY
Asador EtxebarriNestled in a Basque village between Bilbao and San Sebastian, Asador Etxebarri offers a unique dining experience. Led by chef Victor Arguin...- Taking Indian cuisine to the world platter: Michelin star chef Garima Arora announces 'Food Forward India' initiativeThe not-for-profit initiative plans to put Indian cuisine at the forefront.
- ET Awards 2017: Mughlai main course, Gucci Gremolata and molecular gastronomy on the menuThe Mughal-inspired food, with a contemporary twist, had big bosses bonding at the Trident on Saturday evening.
- Seven restaurant and dining trends for 2017It’s time to gaze at the crystal ball and ask that tantalising question: What will 2017 put on our plates?
- Directi's Bhavin Turakhla is a Taylor Swift fan & loves the MaldivesDirecti's co-founder Turakhla also loves the movie Notting Hill & loves brands like Levis and Benetton.
- Food and drink must not just taste good but look social-media ready, tooThere’s no denying that blue wines not only stand out but also complement sea and sand perfectly in holiday selfies or Instagram compositio...
- Time to eschew over-masticationAll those children — and grown-ups — who disregard admonitions to chew their food properly before swallowing apparently deserve an apology ...
- Attention, food-lovers! Here's how 'Neurogastronomy' worksDo you ever get an aroma of an acquainted smell that unexpectedly activates a food craving even though you may have just eaten a full meal?
- Zorawar Kalra goes Asian with new restaurantIf you thought that Zorawar Kalra only had eyes for Indian food, think again. Their new restaurant Pa Pa Ya is a modern Asian bistro.
- Restaurant Review: Molecular gastronomy meets Grecian flavours at Kipos in BandraMolecular gastronomy with Greek food is still an unexplored territory. Kipos, a relatively new Greek place in Bandra, has waded into these ...
- Cathay Pacific and Mandarin Oriental design sky-high menu offeringsCathay Pacific Airways & Mandarin Oriental Hotel Group are joining forces to bring new inflight menus that will include molecular gastronom...
- Cross-disciplinary approach in research comes to the foreIt may be useful for scientists to keep a keen eye on kitchens too from now on, rather than focusing only on their laboratories.
- The aftertaste of bubblegum-flavoured broccoliIt probably never got past the trial stage as it was conceptualised by the backroom boys of a certain fast-food McGiant.
- Top chef Zahir Khan is 'excited' with the trend of progressive Indian cuisineZahir Khan is Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra).
- Insects have meal preferences even if they’re not too choosyIt is also useful to know that they like their food to be O+, complemented by certain bacterial condiments present on the skin.
- Lab-grown meat: Molecular gastronomy or just frankenfood?The laboratory-reared meat set to be eaten by experts soon, looks set to add a new dimension to the school of cuisine called molecular gast...
- Molecular gastronomy: Big Bang may have been a kitchen malfunction of celestial proportionsThe Great Gastronome cannot be blamed for not stopping till the Universe was filled up with creations, some nebulous, others undoubtedly st...
- Surreal ending: El Bulli's euthanisation may signal next haute thing in cuisineIt is rare that the closing of a restaurant inspires more nostalgic obituaries than the passing of a Bollywood playback singer.
- Science will take the joy out of cooking and eatingDespite El Bulli preparing to down shutters, penchant for deconstructing food remains undiminished.
- Germany a culinary haute spotEating is a favourite pastime of people in Germany; little wonder then that the 2008 Michelin Guide lists more than 200 chefs in Germany, w...
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