The gaggan

Gaggan Anand born in KolkataIndia is an Indian chef and the owner and executive chef of the progressive Indian restaurant Gaggan in BangkokThailand. Anand was born in KolkataIndia to Punjabi parents, the gaggan.

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.

The gaggan

What stood out about Gaggan was that it was the only Indian restaurant on that list. An Indian fine dining restaurant, known for its molecular gastronomy techniques, in Bangkok of all places. I had never heard of Indian fine dining before let alone Indian molecular gastronomy. This restaurant was different, and clearly, it was special. And here we are. Gaggan is a restaurant in Bangkok, Thailand named after owner and executive chef, Gaggan Anand. 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. Gaggan received its highest spot to date in , ranking as the 5th best restaurant in the world and the very best in Asia. It remains the only Indian restaurant to ever rank in the top To top it off, Gaggan received two stars in the inaugural edition of the Bangkok Michelin Guide. It will only get more popular as draws near, so you may want to book a table now while you still can. Gaggan is located in a former 19th century townhouse.

This is bar none the best table in the house. And then? While the property the gaggan renovation, the Thai political protests were also taking place, which prevented Anand from visiting the restaurant for a significant time.

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.

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. Look at this crowd of starred chefs today, there are not many with grey hair.

The gaggan

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. Some really do it, some do it on a painting. So I understood it and improvised it. At the same time he was facing a troubled marriage, which ended in divorce. As luck would have it, he went on to man corporate kitchens for a while, before visiting Thailand, and the fresh produce there allured him to shift base permanently. A drinking night with friends gave birth to the idea of doing something dynamic, and off he went to Spain to learn from Adria himself. What followed is the legacy the world has experienced and tasted over the last eight years.

The nun yts

In spite of their reputation, this dish goes to show just how down to earth and playful Gaggan is. In , the restaurant was voted the fourth best in the world. Anand initially planned to close Gaggan in June to start a new venture in Fukuoka , Japan , with his partner Takeshi Fukuyama. I had never heard of Indian fine dining before let alone Indian molecular gastronomy. In other projects. Retrieved 4 August Retrieved 8 May I love it! He may have elevated Indian cuisine to fine dining levels but his food remains fun and unpretentious. South China Morning Post. Read More. An Indian fine dining restaurant, known for its molecular gastronomy techniques, in Bangkok of all places. What stood out about Gaggan was that it was the only Indian restaurant on that list.

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.

The sous chef challenged us to guess what that ashen powder was made of. It looks just like green tea, but it tasted like chilled asparagus. No one got it right. He later moved to Bangkok , where he began working at Red, a restaurant that specialized in contemporary Indian cuisine. Can you believe that? Request a Table. Contact us. Hopefully, we get to taste your food someday young man. Anand opened Gaggan in December This kid must have kept him answering questions for a good five minutes! Listening to them compliment her food, it was clear some of them had never tried Filipino food before. The World's 50 Best Restaurants. Financial Review. And it's almost sold out! The restaurant is only open for dinner.