The use of liquid nitrogen has been a staple in the Food and Beverages (F&B) industry in India, especially in the last decade or so. Be it keeping the frozen desserts at a cooler temperature, creating a theatrical smoke effect, or flash freezing, restaurants, cafes, or bars use liquid nitrogen for many reasons. However, recently, after a few mishaps in the country, the Food Safety and Standards Authority of India (FSSAI) has imposed a few restrictions, including a ban on the unauthorised use of liquid nitrogen in cooking or presentation. The guidelines further state that the usage should only be limited to freezing or cooling the ingredients.
So, what are the alternatives to liquid nitrogen to create similar aesthetically pleasing culinary creations? If you are curious about learning more about the use of liquid nitrogen and its safer alternatives, read this Slurrp exclusive, where industry experts have shared how they have adjusted to the new norms and ensured food safety.
The Liquid Nitrogen Effect
Liquid nitrogen can enhance the visual appeal of your plate and make it aesthetically pleasing. Chef Ajay Thakur from Bayroute shares, “Liquid nitrogen has been a fascinating tool in the kitchen. It allows for incredibly rapid freezing, creating textures and presentations that wouldn't be possible otherwise. It has been a game-changer, especially for cocktails & desserts. It allows for flash-freezing ingredients, creating incredibly smooth textures and theatrical presentations with billowing smoke. It's a truly immersive experience for our guests.”
Adding to it, Jagdish Naidu, Chef de Cuisine at Ishaara Restaurant, says, “Liquid nitrogen adds a touch of magic to the dining table, allowing for the creation of captivating elements like foams, frozen textures, and visually striking cocktails. Its smoky effects and transformative properties make it a favourite among guests seeking memorable culinary experiences.”
Also Read: Karnataka Bans Use Of Liquid Nitrogen In Restaurants After 12 YO Develops Hole In Stomach
FSSAI's Ban On The Unauthorised Use Of Liquid Nitrogen
Chefs and mixologists who have been working with liquid nitrogen have faced certain restrictions while creating their usuals after FSSAI’s statement. Chef Ajay Thakur explains, “Honestly, there was a mix of emotions when we got to know about FSSAI’s statement. We understand the importance of safety regulations, but liquid nitrogen, when used properly, can be a valuable tool. Liquid nitrogen has also become a popular element in food culture. However, the focus on safety is commendable, and we're open to exploring alternative methods to work with the FSSAI to find a safe and responsible way to continue using it.”
He further adds, “At Bayroute, safety is paramount. We only use trained staff who are familiar with properly handling and storing liquid nitrogen. We use designated equipment and ensure proper ventilation when handling liquid nitrogen. Protective gear like gloves and goggles were always mandatory, but this was discontinued pertaining to the ban imposed.”
Alternatives Of Liquid Nitrogen
After taking the mandatory steps to adhere to FSSAI’s guidelines, the chefs and mixologists are developing new practices to have the same effect on food whilst maintaining safety. “From my experience, liquid nitrogen serves primarily as a visual enhancer rather than altering taste profiles. Its application adds a theatrical element to dining experiences, aligning with modern guest expectations for both aesthetic appeal and culinary innovation,” says Chef Jagdish Naidu.
On similar lines, Chef Ajay Thakur also shares, “At Bayroute, we were renowned for our liquid nitrogen baklava, which became a standout feature of our menu. Despite our strict adherence to safety protocols, the recent ban imposed by the FSSAI due to safety concerns—such as risks from ingesting residual nitrogen or improper handling—has led us to discontinue our frozen rose in baklava. In response, we have introduced a new and innovative presentation to continue delighting our customers with exceptional desserts while adhering to the updated regulations.
Agreeing with the cause, Chef Jagdish Naidu adds, “We continuously innovate with alternative techniques and ingredients to create visually appealing dishes and drinks. Texturas and other culinary tools help us achieve foams, spheres, and other artistic presentations that delight our guests.”
Some of the popular alternatives include dry ice, flash freezing, blast chillers, liquid carbon dioxide, edible fogs, and vapours. The list is limited to your imagination and involves experimenting with different techniques.