11 Facts About Molecular Gastronomy in India

2. Fermentation is widespread across India — a true ancestral "molecular" practice

When you hear "molecular gastronomy," certain tools come up fast: liquid nitrogen, agar-agar, sodium alginate, calcium chloride, and xanthan gum. Each plays a specific role. Liquid nitrogen freezes quickly, so chefs create ultra-crisp textures or dramatic fog effects, but it must be handled by trained staff because it can cause cold burns. Agar-agar is a plant-based setting agent common in Indian households and vegetarian kitchens; it gels fruit purees cleanly and is easy to source in North America. Spherification relies on sodium alginate and calcium salts to form delicate spheres that burst with flavor—chefs might turn a spiced lassi into a little pearl that pops on the tongue. Xanthan gum thickens or stabilizes sauces with tiny amounts, keeping textures consistent. For diaspora cooks, many of these agents are sold online and in specialty stores; buy food-grade supplies and read labels. The ACS review on molecular techniques explains the chemistry behind these agents, so consult reliable references and consider short workshops if you plan more complex work.