11 Facts About Molecular Gastronomy in India

6. Market trend: a novelty high, followed by a return to tradition

Chef Akanksha Dean is one example of an Indian chef who brought international molecular training back to India. According to Restaurant India, she worked under Massimo Bottura at Osteria Francescana, and she speaks about fermentation and molecular ideas being part of Indian food long before the label existed. Chefs like Dean often emphasize respecting traditional flavor profiles while experimenting with texture and form. For readers in North America, follow chefs like her for menus that merge worldly technique with spices that feel familiar to the diaspora. Chef profiles also underscore a practical point: rigorous training matters. When chefs who have worked in top international kitchens return to India, they import not just techniques but safety practices and a mindset of restraint. If you find a tasting menu by such chefs in the U.S. or Canada, expect a thoughtful balance of science and spice.