11 Facts About Molecular Gastronomy in India

5. Health and safety: not every trick is safe without training

The buzz around molecular gastronomy peaked in many Indian cities over the decade, often driven by international training and high-profile tasting menus. Restaurant India described a "big bang" in interest, but it also predicted a pivot toward authentic Indian flavors after novelty wore off. Diners began to prefer food that carried the soul of a region rather than just dramatic presentation. That shift pushed chefs to use molecular techniques as subtle tools, not the headline. In practice, that looks like a deconstructed biryani where textures highlight ingredients, or a fermented chutney served as a gel that complements traditional spice balance. For North American diners and the diaspora, the result is healthier: menus now often marry modern technique with regionally true recipes, so you can taste both creativity and heritage. This trend suggests molecular methods will stay, but as a way to deepen, not replace, authentic taste.