Molecular gastronomy is the study of physical and chemical transformations of edible materials. Chefs use various techniques like spherification, gelification, thickening, and emulsification to transform tastes and textures of food. Key equipment used includes an anti-griddle to freeze items, a smoking gun for cold smoking, a rotary vacuum evaporator for essence extraction, sous vide for precise temperature cooking, and a dehydrator. Notable chefs who have innovated include Ferran Adria with olive spheres and Grant Achatz with edible balloons. Farzi Cafe aims to bring Indian cuisine to the forefront using modern presentations and cooking techniques to create illusions with food.

1. MOLECULAR GASTRONOMY

2. CONTENTS
 INTRODUCTION
 TECHNIQUES
 EQUIPMENTS
 CHEFS AND THEIR INNOVATIONS
 FARZI CAFÉ
 Q&A

3. INTRODUCTION
 “Molecular gastronomy is the study of physical and
chemical transformations of edible materials.
 With the help of Molecular Gastronomy Chefs
transform the tastes and textures of food.

4. TECHNIQUES

5. SPHERIFICATION
 It is the process of shaping a liquid into
spheres.
 There are two methods of performing
spherification.
 Direct/ Basic spherification
 Reverse spherification

7. GELIFICATION
 It is the process of turning a liquid into gel.
 The various types of food additives are
 Agar-Agar,
 Gelatin
 Gellan Gum
 Carrageenan.

9. THICKENING
 It is the process of increasing the viscosity of a
liquid.
 It helps to have a more systematic and elegant
plates.
 The additive used can help to vary the thickness of
the products, thereby change the effect and usage
of an ingredient.
 Xanthan gum helps achieve the desired results

10. EMULSIFICATION
 It is the process of turning a liquid
into a light air foam.
 Soy lecithin helps to achieve this
process.

12. EQUIPMENT'S

13. ANTI- GRIDDLE
 The Anti-Griddle is a machine which gets cold.
 Inspired by Grant Achatz of Alinea in Chicago.
 It reaches a temperature of -34*C
 Items can be frozen solid or can be turned leaving a creamy
center.

15. SMOKING GUN
 Smoke gun produces cold smoke.
 Which make it compatible for any kind of food or
liquid.
 Wood chips, teas, herbs, spices, hay etc.

17. ROTARY VACUUM EVAPORATOR
 Rotovapour helps in the extraction of the oils and
the essence from the ingredient.

19. SOUS VIDE
 To cook the ingredient at a
precise temperature
 Which enhances the taste
as well the visual aspect
of the ingredient.

21. DEHYDRATOR
 Chefs use these machines to dehydrate ingredients
 Either using them in raw form as a garnish or
crushing them in powder form.

23. THERMO MIX
The Thermomix can:
 Cook pasta and rice
 Steam fruit and vegetables, meat and fish
 Stew meat, vegetables and fruit
 Boil and simmer liquids like sauces, soups and chowders
 Chop and mince up meat, nuts, herbs and vegetables
 Crush ice and frozen fruit
 Blend fruits, frostings, soups, sauces, smoothies, milkshakes
 Puree vegetables, fruits and special diets
 Grind coffee beans, sugar and nuts
 Mill into flour wheat, rice, nuts and grains
 Knead bread dough, pizza dough, pasta and pastry
 Whisk egg whites and yolks, frothy milk for coffee, and custards
 Grate hard cheese, chocolate and nuts
 Emulsify mayonnaise, salad dressings, body care products and cosmetics
 Weigh liquids and solids
 Keep heat at a certain temperature for yogurt, butter, cheese, baby food,
chocolate, delicate sauces and fondue
 It can be used to blend, stir the ingredient while heating it at once.

25. CHEFS AND THEIR INNOVATIONS
 Chef Ferran Adria, ElBulli; innovated olive spheres.
 Chef Grant Achatz, Alinea; innovated Edible Balloon.
 Chef Gaggan Anand, Gaggan; innovated nut bag and
idli samber.
 The potential of molecular gastronomy is enormous.
 It has transformed eating into a whole new emotional
and sensory experience.

28. CONCEPT
 Farzi Café aims to bring Indian cuisine back “in-
Vogue”.
 Farzi” can have many connotations, but at Farzi
Café, it has just one, “creating an illusion”.
 Combination of Indian influences and contemporary
presentations
 Transformation of modern presentations and
cooking techniques.

30. MISTI-DOI SPHERIFICATION
Step 1

31. Step 2 Step 3
Step 4 Step 5

32. Step 6 Step 7
Step 8