Bangkok, Thailand

On the pass:

Gaggan Anand

Pastry chef:

Leelanuch Leelasiri

Style of food:

Progressive Indian cuisine

Standout dish:

Chargrilled Indian cottage cheese sandwich and chutney bubbles


68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok, 10330

+66 2 652 1700

An unexpected taste of India in colonial surrounds

Gaggan is an Indian restaurant, but not as you know it. Here chef Gaggan Anand takes classic Indian dishes and reinterprets them with modernity and flair in a bid to bridge the gap between eastern and western cuisine.

Anand was the first Indian chef to undertake an internship with Ferran Adrià’s research team at el Bulli, delving into the famed Spanish restaurant’s wizardry, and it shows in the style of cooking at his eponymous restaurant. Anand revels in playing with contemporary techniques and is no stranger to liquid nitrogen or the smoking gun, evidenced in dishes such as lamb chops with smoked whisky and spherified yoghurt with mango chutney.

The food is as playful as it sounds, with dishes such as Beauty and the Beast – young potatoes stuffed with sun-dried figs – and Green with Envy – green peppercorn chicken kebabs combined with coriander foam – which are big on impact, but never at the expense of flavour. The colonial-style dining room, complete with cane furniture, ceiling fans and simple whitewashed walls, allows the kitchen to do the talking. Rounded off with super-friendly but highly polished service, Gaggan’s charms propelled its rapid rise to global prominence.

Images: Allwecandid, Varavudh Lattanand

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