Fancy food in India loves liquid nitrogen, but wrong use can cause serious harm

A cloud of smoke billowing from a dessert or a drink may certainly look tempting, but can it be fatal? That’s the topic of discussion (yet again) after a 12-year-old Bengaluru girl developed a hole in her stomach after eating liquid nitrogen paan at a wedding.

And that is not the only case that links liquid nitrogen with health risks. Recently, a boy also made headlines as he fell sick after consuming ‘smoke biscuits’ from a shop. They were also created using liquid nitrogen.

In 2017 too, a Delhi man developed a hole in his stomach after drinking a cocktail made using liquid nitrogen.

Though not a new concept, liquid nitrogen has been in the Indian culinary scene for quite a while, especially in the realm of fine dining. Chefs and mixologists have been stirring exceptionally-looking culinary marvels using liquid nitrogen.

When utilised correctly, it can transform ordinary meals into extraordinary dining. Chefs use it to make instant smooth ice creams, to create frozen desserts that crackle, to add a theatrical smoky effect to the dishes and more. However, these benefits come with significant health risks that cannot be ignored.

If not handled well or used without proper training, liquid nitrogen can lead to chronic health issues for the consumer as well as the chef.

Why the culinary world loves it:

The culinary world is all praise for liquid nitrogen for how it makes dining experiences ethereal and pushes chefs to go beyond traditional cooking.

Chef Shivansh Bhasin, head chef at Quarter Plate by Kunal Kapur in Noida, who has worked with liquid nitrogen for over five years previously, lists several benefits of using liquid nitrogen for cooking.

He calls liquid nitrogen a valuable tool in modern gastronomy.

Sharing the benefits of using liquid nitrogen for cooking, chef Shivansh says that it helps in rapid freezing and retention of flavours.

“Liquid nitrogen can freeze food instantly, which helps in preserving the texture. This process prevents the formation of large ice crystals that can damage the cell structure of the food,” he says.

“If I am making ice cream and my base is ready, and if I start adding liquid nitrogen in a proper process, it can help make a smooth ice cream or sorbets without any graininess which is often caused by the traditional method of freezing,” he shares.
The chef recalls swearing by liquid nitrogen to make ice creams and sorbets at a previous workplace.
Chef Akshat Parihar from Starshine Brands has been using liquid nitrogen for over six years and swears by it to turn food into illusions. He garnered recognition for introducing Savoury Mousse Cocktails, food dishes-cum-cocktails prepared using liquid nitrogen.

“Liquid nitrogen changes the appearance and structure of the food. Just like anything else, it also has pros as well as cons. It is a good medium, but has to be used by trained professionals,” he says.

He cites an example of a dish like Grilled Salmon served with Grilled Asparagus and Hollandaise sauce. “Using liquid nitrogen, I will be able to make a crushed soil of asparagus and turn the sauce into frozen crystals or sand-like texture. When you look at the plate containing green dust and yellow sauce, you won’t be able to figure out what it is. Only after you taste it, you will understand it,” adds Akshat.

“If used in the right way, it can make your experience mind-blowing and make you witness something out of the world,” he says.

The culinary caution