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Updated On: 21 May, 2019 07:32 AM IST | Mumbai | Suman Mahfuz Quazi

In a bid to plate up picture-perfect dishes, city chefs are making use of molecular gastronomy to serve food with alternate forms of caviar. Here's where you can try it

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If you're a food enthusiast - and by that we do not mean a capricious blogger with an Instagram page called Food4Lyf - you must have heard the names of chefs Joan Roca, Massimo Bottura and Rene Redzepi. What is little known though, is that they all worked with Ferran Adria at some point in their careers. Hailed as the father of molecular gastronomy, and the man behind the now-shut El Bulli (which held three Michelin stars and the accolade of being the best restaurant in the world a record five times), Adrià contributed to gastronomy greatly. Be it foams, also known as espuma, or emulsions that continue to be used by chefs across the world, Adrià's culinary philosophy paved the way for experimental cooking that makes use of chemistry.

Spherification is a process that makes use of sodium alginate or calcium chloride/glucate to transform liquids into jelly-like balls