The gaggan

What stood out about Gaggan was that it was the only Indian restaurant on that list. An Indian the gaggan dining restaurant, known for its molecular gastronomy techniques, in Bangkok of all places.

Gaggan Anand lived in Bangkok from , and wanted to bring Indian food to Thailand, with the same standard of fine dining offered by cuisines from other countries like France and Japan. In , Anand opened Gaggan in a 19th-century townhouse renovated to accommodate the restaurant. While the property underwent renovation, the Thai political protests were also taking place, which prevented Anand from visiting the restaurant for a significant time. Gaggan's interior decorations featured a white and beige color scheme with neon purple lights and scattered cushions in various colors. The restaurant's dining area spread across two floors, with some guests dining in small, enclosed rooms. Before opening Gaggan, Anand worked at El Bulli in Spain , a Michelin 3-star restaurant associated with molecular gastronomy. This experience influenced Gaggan's menu, which included dishes such as a coriander foam served with green peppercorn chicken kebabs entitled "Green with Envy," and another entitled "Beauty and the Beast" featuring fig-stuffed potatoes.

The gaggan

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Tools Tools. We had the best seats in the house.

Pour me some history: Kolkata-born Gaggan Anand initially pursued music professionally before starting his culinary career. He founded his first restaurant in Bangkok, Gaggan, in , which went on to be named The Best Restaurant in Asia four times. And then? Gaggan closed in August and a few months later, the former drum player opened its new incarnation: Gaggan Anand. Creativity as a main: Music, colours and creativity combine throughout the menu, which is anchored in progressive Indian cuisine with a fine dining twist. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, Anand wants to disrupt and reinvent fine dining. A vibrant yet intimate atmosphere is created through rustic design — walls are adorned with neon lights and blue chairs complement the concrete columns and high ceilings.

Request a Table. Read More. Other Brands. Singh - Singapore. Explore more. Singh - Thailand.

The gaggan

Outspoken and to the point as usual, we sit down with Chef Gaggan Anand for a candid interview on the next generation of stars in Thailand and what diners can expect from him in the next 12 months. Chef Gaggan Anand singlehandedly changed the global discourse on Indian food when he opened his Bangkok restaurant in I knew she could do it from the beginning. I could have been a 80s or 90s chef and open many restaurants and try to get 8 or 9 Michelin Stars. Now into his 40s, a father, a chef and a manager of businesses, Gaggan says the biggest change has been his routine and mindset. These days I try to do what I want in a more stable way. Despite his successes and the evolving landscape of the dining scene in Thailand, Gaggan says he is still very much motivated about his cuisine and the ultimate accolade of three Michelin Stars. What keeps me going today is the fine-dining changes and the scope of fine-dining in Bangkok.

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The List. You wrap the sausages in those leaves and eat them together. It was delicious, especially with the aroma from the burnt cedar wood. Listening to them compliment her food, it was clear some of them had never tried Filipino food before. They switched off the lights and torched these banana leaf parcels topped with cedar wood before serving them to us. He may have elevated Indian cuisine to fine dining levels but his food remains fun and unpretentious. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, Anand wants to disrupt and reinvent fine dining. Found this article useful? He was here with his father and was probably no older than ten or eleven years old. Other Brands. It was prepared by the Filipina chef who introduced favorites like adobo and sinigang to the kitchen staff.

Since he founded Gaggan, in Bangkok in , his innovative use of traditional Indian flavours and cooking techniques, and the hard-to-decipher but delicious-to-eat emoji menu have been putting Indian cuisine in the global spotlight. Bringing out his fun side Image: Courtesy Gaggan restaurant We meet at the ITC Maurya, in Delhi, his last stop in a series of pop-ups he has been curating across the country no less than kilograms of paraphernalia was flown in from Thailand to India for the same. To the point and mincing no words, he speaks passionately about his work, just like an artist talking about his art.

A vibrant yet intimate atmosphere is created through rustic design — walls are adorned with neon lights and blue chairs complement the concrete columns and high ceilings. After living and working in Bangkok since , he opened Gaggan in in the hopes of elevating Indian cuisine to the same fine dining levels seen by other styles of cuisine like French and Japanese. We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. There are no words or descriptions, just emojis to represent each course. As the sous chef described, it takes five days to make this eggplant cookie but just five seconds to consume it. Download as PDF Printable version. Archived from the original on 18 September Indian chef. Sign up to our email newsletter. This is where you want to be. Retrieved 6 April