Today Wine&Style, the lifestyle magazine by EuroCave, paints the Gaggan Anand's portrait, chef of the seventh best restaurant in the world Bangkok.
“As a young boy, studying was never a priority for me. Music and cooking rocked my world. When I announced my aspiration to become a chef, many people mocked the idea. But I stuck to my guns.” Thankfully, because Gaggan is the creator and owner of “Gaggan”, ranked 1st in “Asia’s 50 Best” (for the 3rd time) and 7th in the 2017 “World’s 50 Best”. A good way to thumb his nose at those who didn’t believe in him, but with no resentment.
The ex-kid of Kolkata, who has made Bangkok his home, takes inspiration from his Indian street food memories. Although his cuisine is ‘destructured’ in its approach – stemming from the techniques learned at El Bulli with Ferran Adria, the world’s reference for molecular gastronomy – it is still imbued with the nostalgia and colours of his childhood.
The result is a constantly evolving, inventive tasting menu featuring dishes freighted with emotion, and created like landscapes. Take the fascinating “Magic Mushroom” for example, where Kashmir morels and truffles look as if they are growing like moss covering a tree trunk. Gaggan’s cuisine cannot be pigeonholed. It is intense, experiential, and most of all very personal, which makes it unique and explains why it is so rightly successful.
by Aude Giraud