What is it? Ice cream?”
“No! Don’t scream 😉
During our visit to Mumbai, thanks to my dad’s friend we went to an exquisite restaurant called Spice klub offering vegetarian molecular gastronomy. It was quite an experience to see Indian street foods and mithai’s served in miniature table-top coaltandoors, various shapes and sizes glass bowls with hollow chambers that hold liquid nitrogen, test tubes, syringes and all sorts of unusual vessels.
There is always a surprise element in the dish along with it sight too plays an important role. Some of the dishes that I tried at Spice klub:
Vada pao (typically Burger with poptato patty and garlic coconut chutney) which has a mousse aerated by infusing nitrogen and chutney served in small plastic packets
Pao Bhaji Fondue – Small buns served with thick cheesy vegetable like a Fondue.
Pani Puri was served like a chemistry experiment, sweet chutney in syringe, spicy mint water in test tubes.
Colorful spheres of yogurt that burst into your mouth leaving immense flavors.
Desserts like bubbling kulfi,
Betel leaf mousse unveiled under the cloud of smoke created by pouring liquid nitrogen. The betel leaf is filled with paan flavored cheesecake on which liquid nitrogen is poured which freezes it instantly.
Flower pot …Belgian chocolate flower pot with velvety rasmalai, saffron mousse and chocolate mud, chocolate shovel, sprinkled with pistachio leaving all the textures and flavors to blend in absolute harmony.
Khapres 