11 Facts About Molecular Gastronomy in India

9. Try this safe DIY: agar-agar fruit gel anyone can make at home

North American cities now host chefs and pop-ups exploring molecular techniques with Indian flavors. Look for tasting menus at fine-dining restaurants, South Asian food festivals, culinary workshops, and occasional chef collaborations that highlight texture-driven dishes. Specialty stores in the U.S. and Canada sell food-grade alginate, agar, and siphon kits if you want to try safe techniques at home. Community cooking classes and culinary schools sometimes run short courses that cover basics and safety, which is a good route before attempting advanced methods. For diaspora families, these experiences can be a bridge: you taste modern presentations while recognizing familiar spicing and memories from dadi’s kitchen. If you plan to dine out, check menus for transparency about methods and ask staff about preparation, so you know you’re getting a safe, well-considered dish that honors tradition.