This past October, I had the privilege of making my first trip to Thailand – Bangkok, to be more specific. Having heard so much about both the city and the country as a whole, I wasn’t quite sure where to begin exploring. Top of my To-Do List of course, were Wat Pho (Temple of the Reclining Buddha) and Bangkok’s Grand Palace (also home to the Emerald Buddha). I signed up for a guided tour, only because there’s so much history and culture, that it’s more sensible to have a local guide explain the architecture, heritage and little nuances that may not be otherwise noted in a book or audio guide.
I’ve never been as excited to visit a Restaurant, as I was before my meal at Gaggan. Ranked the #1 ‘Best Restaurant in Asia’ and Thailand (respectively) for 2015 by ‘World’s 50 Best’ (and being the only Indian Restaurant to crack the top 10), I’d only heard whispers of Chef Gaggan Anand’s culinary prowess until this past October. I really wasn’t sure what to expect – other than some interesting molecular gastronomy techniques. Gaggan’s philosophy is “progressive”, taking traditional Indian cuisine to the next level, using modern food science and techniques.