Everytime I think of Gaggan, I am so overwhelmed with adjectives, I don’t know where or how to even begin… Let me collect my thoughts and contain my excitement so that I am able to emphasize how special this place is. Gaggan is today’s #1 restaurant in all of Asia. Chef Gaggan Anand worked his way up from #17 to #3 and to #1 in 2015. Gaggan is progressive Indian cuisine, meaning, Indian food modernized and turned into culinary art. I read somewhere that Gaggan’s food cannot be found anywhere else on the planet and that one who has a chance to try it must go, as this place will definitely get packed once its Michelin stars come pouring in. I couldn’t agree more!
Chef Anand is an Indian chef who studied molecular gastronomy at the famed El Bulli restaurant in Spain. Gaggan is the only Indian restaurant in the world that serves Indian food, molecular style. I had the best and most whimsical dining experience because his take on food is very playful and delicious at the same time. Not to mention, his staff is so well trained and knowledgeable, warm and not stiff at all. It is a meal I will never forget.
From the moment I arrived, I was instantly drawn to the place because of its white, french county side look that was not one bit intimidating. We were put in the VIP room as our server suggested we try the 21 course tasting menu, a highlight of all that Gaggan has to offer.
outdoor lanai of gaggan
the most fun and mysterious menu i have ever seen…
Here goes…
burnt mango panna, our welcome sorbet drink
yogurt explosion, this literally was a party in my mouth
edible plastic spiced nuts, yes edible plastic genius!
chocolate pani puri
potato 2-some-crispy and liquid, bengali mustard and noori pakoda, papadam and tomato chutney
this was my fave,the keema pao, a little lamb burger, spiced perfectly with the softest bread enveloping the meat, lettuce and tomato. simple yet divine!
say cheese: hot soufflé of 4cheese and crispy rice cereals, green chilli oil, not the best picture but a winner in taste. parmigiano/mascarpone/blue cheese and camembert
sandwich: foiègras mousse, onion water baguette, onion chutney, hazelnut candy. this amazing creation has no flour or sugar. unbelievable!
down to earth: summer vegetables- asparagus, morels, mushrooms, artichokes with 62 degree egg yolk and truffle air chilli. soupy with the most delicious egg, cooked sous vide for an hour.
charcoal: its a surprise dish and we had to guess before they told us! I only guessed the potato, ha ha. it’s a charred outer layer, and inside was a flaked sea bass concoction. i ate it without listening intently as i was enjoying too much.
treasure shells: the plumpest norweigian diver scallop, coriander herb oil gel, young coconut curry.
portuguese connection: joselito iberian pork belly stir-fried with vindaloo curry and sweet potato
fusion called confusion: white asparagus, yuzu chutney, chilli mizo curry, false green peas, sesame miso chips.
best memory: free range lamb chop sous vide, grilled and finished with almond saffron oil.
land of lungi: cold water atlantic lobster cooked in chameen style malabari coconut curry served with rice idiyappam.
Here come the desserts…
made in japan: matcha tea cake, mascarpone cream, vanilla salt and fresh wasabi.
magnum: inspired from the famous ice cream. this creation had chocolate, nougat and pop rocks covering the ice cream!
We had other surprise and complimentary dishes and two other desserts, all of which were gobbled down before I could take a picture. Yes, weakness prevailed. And yes, I cannot keep rambling on to anyone who asks, that it is a must-go if you’re in Bangkok and have the chance. It’s going to be pretty hard to top this experience.
Gaggan: 68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok 10330, Thailand.
Phone: +66 2 652 1700