<img title="Chefs Akshay Dhopatkar and Neha Lakhani" src="http://images.mid-day.com/images/images/2017/jan/Akshay-Neha.jpg" alt="Chefs Akshay Dhopatkar and Neha Lakhani" /> Chefs Akshay Dhopatkar and Neha Lakhani
&ldquo;Molecular gastronomy is like a magic show. Although it may seem complicated, it&rsquo;s just simple science,&rdquo; begins chef Ashay Dhopatkar.
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.
<img title="Molecular cooking marries food science with artistry and came into existence in the late &rsquo;80s" src="http://images.mid-day.com/images/images/2017/jan/Molecular-cooking.jpg" alt="Molecular cooking marries food science with artistry and came into existence in the late &rsquo;80s" /> Molecular cooking marries food science with artistry and came into existence in the late &rsquo;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 &rsquo;80s. It has gained steam in recent years owing to its use by renowned chefs Ferran Adri&agrave;, Ren&eacute; Redzepi and Heston Blumenthal.
<img title="Learn techniques like spherification" src="http://images.mid-day.com/images/images/2017/jan/Spherification.jpg" alt="Learn techniques like spherification" /> 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.
<img title="Foaming" src="http://images.mid-day.com/images/images/2017/jan/Foaming.jpg" alt="Foaming" /> Foaming
After having worked with culinary bigwigs such as Raymond Blanc and Gordon Ramsay, Dhopatkar has over the years developed his own style &mdash; 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.
&ldquo;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,&rdquo; says Dhopatkar, adding, &ldquo;While I&rsquo;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.&rdquo;
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, &ldquo;It&rsquo;s a very hands-on workshop, and I&rsquo;ve picked out simple recipes. Anyone who has dabbled in baking will be able to pick them up without any difficulty.&rdquo;
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.
&ldquo;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&rsquo;ll also show participants how to make these lollipops in under 10 seconds, right in front of their guests,&rdquo; she adds.
Dhopatkar believes there are two sides to molecular cooking. &ldquo;There are the gimmicks, and there is the science. We want to show you the techniques, not present you mere theatrics on a plate,&rdquo; he says.

u00e2u0080u009cMolecular gastronomy is like a magic show. Although it may seem complicated, itu00e2u0080u0099s just simple science,u00e2u0080u009d begins chef Ashay Dhopatkar...

Food: Two chefs will lift the lid off the art and science behind molecular gastronomy

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&ldquo;Molecular gastronomy is like a magic show. Although it may seem complicated, it&rsquo;s just simple science,&rdquo; begins chef Ashay Dhopatkar...

Food: Two chefs will lift the lid off the art and science behind molecular gastronomy

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Food: Two chefs will lift the lid off the art and science behind molecular gastronomy

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