Washington ‘ Gaggan’, an Indian restaurant located in Bangkok, has landed the 66th spot on ‘ Restaurant’ magazine’s “ best in the world” list, making it the best Indian restaurant in the world. According to CNN Travel, owner and Chef Gaggan Anand, 35, said that the honour was beyond his expectations, says ANI. The dishes served at the restaurant are reinvigorated by molecular technology.
While describing the cuisine at his eponymous restaurant, Anand said that it’s very difficult to classify the cuisine, but it can be called “ progressive cuisine” as basically it’s about putting old school and new school together.
Anand asserted that his team aims to inspire, innovate and cook, adding that there’s an element of spice, a surprise in their food.
Speaking about opening a restaurant in India, Anand said, “ In India, they now understand that chefs need their space," he says. " But there are high cost factors so you can’t really break the boundaries.
" Here in Thailand, you have opportunities to grow. Rents in India are about 25 times as much as in Bangkok. I don’t want to take a risk with partners' money. We’re doing a cuisine that nobody has done. Here we’re successful. But that doesn’t guarantee I open in France or wherever else and will have these results," according to CNN Travel.
Prior to opening Gaggan, the chef spent two months training with the research team in Spain at Ferran Adria's three Michelin star elBulli restaurant, where he learned a deconstructive approach to cooking that involves creating dishes that appeal to all of the senses.
While describing the cuisine at his eponymous restaurant, Anand said that it’s very difficult to classify the cuisine, but it can be called “ progressive cuisine” as basically it’s about putting old school and new school together.
Anand asserted that his team aims to inspire, innovate and cook, adding that there’s an element of spice, a surprise in their food.
Speaking about opening a restaurant in India, Anand said, “ In India, they now understand that chefs need their space," he says. " But there are high cost factors so you can’t really break the boundaries.
" Here in Thailand, you have opportunities to grow. Rents in India are about 25 times as much as in Bangkok. I don’t want to take a risk with partners' money. We’re doing a cuisine that nobody has done. Here we’re successful. But that doesn’t guarantee I open in France or wherever else and will have these results," according to CNN Travel.
Prior to opening Gaggan, the chef spent two months training with the research team in Spain at Ferran Adria's three Michelin star elBulli restaurant, where he learned a deconstructive approach to cooking that involves creating dishes that appeal to all of the senses.
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