Having studied under Ferran Andria of El Bulli fame, Gaggan Anand concocts amazing dishes that are of Indian heritage but interpreted for the palates of tomorrow.
It was my first taste of molecular gastronomy and it was an exciting and delicious experience!
Though I did get my fair share of dry ice & foam throughout the meal, my dinner mates did confirm that Gaggan's food felt more accessible than other molecular gastronomy menus they've had. As Indian cuisine does tend to be very homey and unpretentious, I would think that this balance was definitely intentional.
Pictures below! Not the best lighting situation but grateful nonetheless to be at a dinner where there was adequate light source.
Do check it out Gaggan: Progressive Indian Cuisine" next time you're in Bangkok!
|Turn in from the busy street, walk through a long drive way to clear your senses, then be greeted by this beaut!|
|Gaggan's food journey begins...|
|Welcome drinks.. molecular gastronomy you say?|
|Why yes, a mango reduction please!|
|Beer all around.. because we're classy like that|
|G's sugar cane mojito|
|My sangria sorbet|
|More welcome starters.. looks like egg, feels like egg.. but it ain't egg!|
|Even more starters! Deconstructed samosa...|
|... and a little mutton burger with a side of pistachio in edible plastic|
|"Viagra - French oysters freshly shucked served with kokam nectar and Indian mustard ice cream"|
|"Egyptian Secret - foiegras with spiced onion chutney and cold raspberry foiegras powder"|
|"Truffles - seasonal truffle potato mouse with pepper infusion"|
|"Smoke it up - river king prawns tandoor grilled and finished with fennel |
kachumber and charcoal oil"
|"Game on - wild french quail sous-vide 6 hours with chettinaud spices crisp fried with pineapple chutney"|
|Finger lickn' good|
|Pretty dollop of pineapple chutney|
|Add one 1....|
|"Free range baby lamb chops slow cooked and smoked with whisky smoke"|
|Add on 2... what was left of "Iberian pork neck slow cooked in goan vinadaloo reduction"|
|"Sous vide curry - fresh water sea bass served in home grown raw mango curry"|
|Post dessert dessert|
|"In Season - organic mahachanok mangoes in mouse and fresh ice cream with|
|Stuffed happy dinner guests|