05 August, 2021

Marinated In Quirk

Why Gaggan Anand is the Captain Kirk of Indian cooking

Nick Mcgrath
Marinated In Quirk

Though the eponymous Gaggan of Bangkok has made it to the No. 3 spot on the 2014 list of Asia’s 50 Best Restaurants—the only Indian restaurant to have made the Top 10, and twice in a row—more Indians will likelier recognise Masterchef contestants than they would Gaggan Anand. That, at least, looks set to change. It’s no small feat making it this high on the list: the field is furiously competitive, spanning as it does the Michelin star-studded culinary landscapes of Japan, Hong Kong, Singapore and, of course, Thailand. So what’s a restaurant just three years old and serving Indian food doing to suddenly become the piece de resistance? Quite a bit, it turns out. Time has hailed this 34-year-old as the Captain Kirk of Indian cooking for boldly going where no man has gone before. Vir Sanghvi, one of his early champions, says the key to his cooking is his imagination—that he sees possibilities in ingredients that no one else has. As for the chef himself, he is convinced the success of his restaurant boils down to an inherent cheekiness that...

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