The gaggan

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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.

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. The restaurant is divided into several small enclosed dining rooms spread out over two floors.

They make it fun, as food should be.

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.

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.

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. 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. The dining area is divided into two sections: The G-Spot, a chef's table that seats 14, and Arena G, a more conventional space where tables are arranged around an open kitchen. Anything else?

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Download as PDF Printable version. Archived from the original on 26 December He may have elevated Indian cuisine to fine dining levels but his food remains fun and unpretentious. Wikimedia Commons. Like any hot restaurant, Gaggan is booked several months in advance so planning ahead of time is a must. You put it in your mouth expecting egg, but you get yogurt and curry instead. Culinary career. Toggle limited content width. Archived from the original on 18 September Pour me some history: Kolkata-born Gaggan Anand initially pursued music professionally before starting his culinary career. It was prepared by the Filipina chef who introduced favorites like adobo and sinigang to the kitchen staff. You really are meant to lick it all up! Gaggan is famous for its emoji menu.

Gaggan Anand born in Kolkata , India is an Indian chef and the owner and executive chef of the progressive Indian restaurant Gaggan in Bangkok , Thailand. Anand was born in Kolkata , India to Punjabi parents. He was initially more interested in music than cooking and performed as a drummer in local rock bands before beginning his culinary career.

A ghewar is a Rajasthani sweet cake made with all-purpose flour and soaked in sugar syrup. Indian cuisine is among my top three favorites so it was great to experience it in such an innovative way. Article Talk. Listening to them compliment her food, it was clear some of them had never tried Filipino food before. Archived from the original on 26 December Archived from the original on 24 March Inside the parcels was seabass made with Bengali mustard. Request a Table. Our bill — after tax, a service charge, and two bottles of water — came out to over THB 12, You put the whole thing in your mouth and it crumbles and melts into a slush that really does taste and feel like a watermelon welcome drink! But it's high time for me to give u my side of situation Archived from the original on 26 December