Gaggan | Progressive Indian Cuisine
Bangkok is not Thailand and Gaggan is the perfect restaurant for this city.
Bangkok has always been a crossroads for trade in spices and food, a haven for merchants, and now a destination for food lovers. Just as it was centuries ago, different cultures and different histories are mixed up; just like centuries ago Bangkok is not Thailand.
Gaggan is part of the Indian flavor of this city with some European, Japanese and Thai influences. In this restaurant, the spirit of travel is pronounced and so each dish is used as a means to tell a story.
Gaggan’s cuisine has strong roots in the Indian city of Kolkata and an evident background of his experience at El Bulli. Chef Gaggan Anand takes classic Indian dishes and reinterprets them creating a bridge between the western and eastern world.
The result is Progressive Indian Cuisine; an evolution of the Indian style in a unique experience. The will of moving forward, advancing; the gradual development of an idea.
Bites:
Dewdrop
Edible plastic spiced nuts
Yogurt explosion
Chocolate chilly bomb
Salli Boti
Uncooked curry cookie
Papadum uni
Idly Sambhar
Indian tamago
Foie gras sundae
Charcoal
Magic Mushroom: forest mushrooms in the shape of a log, edible soil and the garden
Red Matcha: tea ceremony of tomatoes
Story of fish called Kin-Medai:
Act 1 – oil poached with gunpowder
Act 2 – fish head with rice kedigree
Act 3 – eggplant smoked with fish smoke
Act 4 – fish bone jelly with orange segments
Rangoli: off the tandoor, lamb
I want my curry: green chicken tikka masala served with Naan and rice
Mithai ki maki: nolen gur (date sugar) ice cream, pistachio cake, sesame and almond crunch
#Gohgan: sake ice cream, miso caramel, grape snow, spring fruits
Roots of love: a story that happened recently between two chefs in our kitchen with a rosy end
Weaknesses: the service and the wine pairing is not at the same level of the kitchen