Gas­tro­nomic won­der

India Today - - SIMPLY KOLKATA -

Change is creep­ing in and lit­er­ally reach­ing down to the mol­e­cules at the Ital­ian res­tau­rant Casa Toscana. Thanks to in­no­va­tive ex­per­i­ments with molec­u­lar gas­tron­omy which are un­com­mon in the city, these gourmet of­fer­ings are in­trigu­ing the visual and ol­fac­tory senses much be­fore they can sa­ti­ate the ap­petite. Fa­mil­iar flavours in a vis­ually pleas­ing avatar are at the core of molec­u­lar gas­tron­omy. Ex­am­ples of this here are the in­salata alla cap­rese which has boc­concini with basil caviar served on a bed of rocket leaves atop a sweet- and- salty red block of so­lid­i­fied Bloody Mary jelly. The chef rus­tles up an amuse- bouche with scoops of wa­ter­melon and muskmelon

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