After 'world's best' - what's next for a chef?
November 4th, 2013
09:45 AM ET
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Chef Gaggan Anand's eponymous restaurant is the only Indian venue to crack the top 10 on the "Asia's 50 Best Restaurants" list. So how's he faring now?

It's been a wild year for Bangkok chef Gaggan Anand.

In February, his eponymous Indian restaurant snagged the 10th spot on "Restaurant" magazine's inaugural list of Asia's 50 best restaurants. Two months later, it landed the 66th spot on the publication's "best in the world" list.

Quite an achievement for a man of 35 - "It was beyond my expectations" - who took a risk and opened a joint serving Indian dishes reinvigorated by molecular technology barely three years ago.

Reviews have called the Kolkata native's food everything from modern Indian to molecular Indian. Gaggan prefers the phrase "progressive Indian."

"I was listening to progressive rock music - Pink Floyd, Deep Purple - and it came to me," he says.

"It’s very difficult to classify our cuisine. Basically it’s about putting old school and new school together. This is progressive cuisine.

"My team - we inspire, we innovate, we cook. There’s an element of spice, a surprise."

The prog reference is fitting, given Gaggan has become a bit of a rock star himself in wealthy culinary circles back in India.

Read - In Bangkok, the 'world's best' Indian restaurant

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Filed under: Cuisines • India • Indian

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