One will have to admit, a chicken brought out of the refrigerator to thaw is much less alluring than a robust, deep-orange hued Tandoori chicken takeaway, defined in black outlines on the edges where it has been touched by charcoal. The sheen of lightly assorted vegetables tossed in oil is an incomparable pleasure when it is brought in by someone else. A creamy Stroganoff adorning a platter commands undivided awe at the restaurant table. Sushi and sashimi somehow only seems right when done by chefs (in fact it in Japan, it takes years to become a sushi chef worth the name). If we had it our way, we’d rather leave the cooking to someone else. 

Yet there’s nothing like firsthand experience with the science of making food. A well laid foundation of the science makes for a redoubtable connoisseur because the culinary arts are the setting for the oldest and most rewarding scientific experiments – intricate, evolved and elaborate in nature. Every morsel transformed becomes an important agent of delight and every meal a pleasant treatise that chronicles techniques, accoutrements, ingredients and practices that contribute to developing food philosophies. Gastronomy has the ability to turn the toughest of us into a poet and a bit of a philosopher. Because I strongly believe that one should give free reign to one’s inborn sense for culinary wizardry, weekends often find me burrowed in the kitchen with half-baked ideas and when things go right, with dishes that garner a few compliments. 

If you would like some informed supervision which will save you years of false starts and harrowing kitchen mishaps, there’s something just for you. Indulge the artist/ scientist/ molecular gastronomist in you with assistance from our seasoned Chefs at the Taj Bano at ITC Mughal, Agra this December. Break on through to the other side. 

For more information, please visit the Gourmet Guide.