Molecular Gastronomy using Sodium Algiante:

  1. Take green chutney and tamarind chutnry.
  2. Mix chutneys with sodium alginate
  3. Drop in the calcium chloride solution
  4. Let it sit for few minutes then rinse the balls.

Agar Agar Powder:

  1. Mix chutney’s with agar agar poweder
  2. Drop in cold neutral oil
  3. Let it sit for few minutes then wash with water

Vision:

Puri with Salmon Caviar Apr 6 2025 (1).png