Innovation or gimmickry - what defines molecular gastronomy in India?

Molecular gastronomy remains a complex - and sometimes dangerous and misunderstood - science

Avantika Bhuyan & Dhruv Munjal 

A colourless liquid created by two Polish physicists at Jagiellonian University on April 15, 1883. A cocktail that is often linked to the name of a bartender who first concocted it at New York’s Knickerbocker Hotel around 1912. And, an 1890 recipe book titled Fancy Ices, authored by one Agnes Marshall.  Apart from the obscure coincidence that involves American businessman John Jacob Astor IV, who built the Knickerbocker Hotel and perished when the Titanic sank on the morning of April 15, 1912, if you bring the three abovementioned things together, you get a dash of ...

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