En route to the airport, onwards towards my rainy metro. 

My favorite calm - the calm before embarking on something which breaks from the ordinary - is slowly warming my body. Or could it be the 2 hours of sleep I've gotten in the last 36 hours? Lol. 

Looking forward to limbo with a hot cuppa and a book. And defintely looking forward to my first week long holiday this year! 

Happy Friday folks! 

Gardens by the Bay: Conservatories

I've always been a lover of patterns and visual order. Where better to see this than in nature?

Travel Eats: Gaggan

Hidden within the busy street of Langsuan in Bangkok, is an old wooden white colonial house that sets a beautiful backdrop for Gaggan.

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!

http://www.eatatgaggan.com/

Turn in from the busy street, walk through a long drive way to clear your senses, then be greeted by this beaut!

Our table

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"

Tasty foam

"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
100% silver"

Stuffed happy dinner guests