In a charming two-story, white-painted wooden house in Bangkok, El Bulli-trained chef Gaggan Anand turns Indian cuisine on its head at Gaggan, with startling deconstructed dishes inspired by his homeland; tongue-teasing umami oysters with lemon foam and edible Blue Angel flowers, a play on streetside lemon juice in India; sphericized yogurt that explodes with cumin and a touch of Indian black salt; organic foie gras, both caramelized and powdered, infused with freeze-dried raspberries and garam masala-and-ginger-spiced raspberry chutney gel. Not everything served is molecular. “I would never change a curry,” insists the ebullient Gaggan, a Kolkata transplant, who claims he’s merely “remixing” Indian food with quality ingredients and technology. “We don’t do curried ice creams or chicken tikka masala as a gel, though the chicken tikka masala here is probably one of the best you’ll find anywhere.” Of course, you might find the chicken has been cooked sous vide for maximum tenderness—and don’t be surprised if the spice that’s burning in your mouth is chili reduced to an essential oil.
68/1 Soi Langsuan, Ploenchit Road,
Lumpini, Bangkok, Thailand
Telephone: +66 2 652 1700