India, March 4 -- One reason why the food you eat at restaurants today is so different from the food your grandparents ate when they went out is because great chefs have created new techniques and dishes that have contributed to the advancement of global cuisine.

Unfortunately many of these advances have now been corrupted to the level where they are caricatures of what their inventors originally intended. Here is a list of some things that I am fed up of.

Heston Blumenthal pioneered the use of liquid nitrogen in cooking. His The Fat Duck restaurant in Bray was the first restaurant to use techniques based on liquid nitrogen.

Ferran Adria at El Bulli took Blumenthal's work and created the siphon which transformed many cooking techniques...