How smoky cocktails lose steam in Gurgaon after hole-in-stomach incident
UP IN SMOKE: Restaurants don’t need a licence to serve liquid nitrogen-based drinks or food, waiters have to undergo training for serving such dishes, instruct customersgurgaon Updated: Jul 06, 2017 10:04 IST
After a 30-year-old man drank a liquid nitrogen-chilled cocktail at a Gurgaon bar ended up with a perforated stomach, people visiting the pubs and bars in Gurgaon are now afraid to try the liquid nitrogen-laced drinks.
The Delhi resident walked into a bar two months back. What he drank was a tempting cocktail with white smoke flowing from it. Not realising that the drink was to be had after the ‘smoke’ dissipates, he downed it in one draught. What followed was extreme pain, abdomen swelling and breathlessness. The man was rushed to hospital where the doctors took him to surgery and found a huge hole in his stomach.
What he had consumed was liquid nitrogen that has a boiling point of -195.8°C and is used to instantly freeze food and drinks. The incident came to light on Monday.
“It has been over a year that we have been visiting bars in CyberHub and have tried liquid nitrogen-based foods and drinks several times. But after hearing about the incident, we are scared,” Ritu Tondon, a resident of DLF Phase-1, said.
Another consumer, Abhishek Ahlawat, who frequently visits DLF CyberHub said liquid nitrogen-based dishes and cocktails are common but the waiters guide you into consuming it.
“These drinks or dishes are always served in a unique shaped-vessel. We were always told that we have to consume it after the vapours settle down. However, after this incident, one would need guts to try drinks with liquid nitrogen,” Ahlawat said.
The waiters have to undergo a special training for serving liquid nitrogen-based drinks. Mrintunajay Tiwary, principal consultant of Blue Fish Concept hospitality, said, “One cannot serve any nitrogen-based drink or food without the training. We ensure that we hire a well-trained chef from abroad for these ”.
Chef Vishal Kochhar, who works in a restaurant in CyberHub, said we have to undergo training for seven-eight weeks before we start making and serving these drinks and dishes.
“It is mandatory for the waiters to tell the consumers how such drinks and food have to be consumed,” Kochhar said.
These instructions include not picking the glass for 30-40 seconds and not touching the vapours. There is no specific license required to serve liquid nitrogen-based drinks or food.