Molecule stands for the smallest fundamental unit of a chemical compound that can take part in a chemical reaction. The definition says it all about the concept of Molecule Air Bar. The brainchild of Varun Puri, Manish Sharma and Vivek Bhargav, is sure to attract a huge crowd.
Ambience and Decor
The overall design is a reminder of World War 2 and Hitler’s evil chemistry lab. Spread across two floors, including a terrace that has a spectacular view of Gurgaon. The walls decorated with guns and the chemical formula gives it a unique touch. With the presence of an air bar, molecular kitchen and freshly brewed beer. There is nothing more than that we can ask for.
Food Talks
Chef Piyush Jain and Team presents progressive cuisine with a twist. The main armour is their presentation which is unique and engaging as well. Here we present to you the five dishes that we believe, took us back to the chemistry lab.
Dragon Smoke popcorn
1. Dragon Smoke Popcorn
This dish was one of the main highlights of our meal. It is served in a container that resembles grenade. The popcorn is flavoured with maggi tastemaker and is infused with liquid nitrogen. Chef Piyush, told us the right way to eat it by getting a bunch of them and putting it into the mouth. The thick smoke, result of liquid nitrogen gives justification to the name.
Slow roast tomato and basil soup
2. Slow Roast Tomato and Basil Soup
lot of times when an amuse bouche arrives on the table. I am pretty sure you wouldn’t be expecting something mundane and boring, and you’re right. Here at Molecule what arrives on your table is glasses of soup, with a lavaash chip placed on top with a touch of pesto. They arrive in a military truck,with nitrogen fumes all around it. Apart from being impressive to the sight, the soup actually tastes good.
Molecular Puchka Shot
3. Molecular Puchka shot
Gol Gappas are lifeline for the Dilliwalas and here at Molecule, it came in a jute bag with syringe shots of green chutney and red chutney. There were also five test tubes filled with pineapple, orange, jalzeera, strawberry and cola flavored paani, secured with corks. These were placed in a bowl filled with liquid nitrogen and it looked as if the shots were served right out of a chemistry lab. I must recommend you to opt for this version of our beloved Delhi’s street food star.
Gulab Jamun Tiramisu
4. Rasgulla Tiramisu
An amazing of fusion dessert. Italian Tiramisu and Indian Rasgulla combined together to make this masterpiece. It was fluffy and light with a gulab jamun at its core. Although hard to imagine, all the flavors of this dessert worked combined well together. One has to taste it to completely know it
Ras Malai
5. Imitation of Ras Malai
A grand performance by Chef Piyush Jain. He left us spellbound with Imitation of Ras Malai. Although, the ingredients had nothing in common with the conventional Indian sweet dish, he very successfully translated all the flavors of the original into the Imitation of Ras Malai.
