Belated birthday dinner for my sister, Fun. Gaggan was recently voted no. 10 in the S Pellegrino’s World’s Best Restaurant. Progressive Indian cuisine – using molecular techniques. We managed to get the Chef’s table which looks into the kitchen – had the kitchen staff doing most of the dessert preparations in front of us. Gaggan Anand, the brain child behind this, was at the restaurant – gregarious and friendly guy, energetic and seems to be always on the move. Overheard him telling the guests at the next table that he would be opening something in Japan in the next few years – and it wont be Indian cuisine. Looks like he is going to re-invent himself again. The dish that really caught my fancy is the Charcoal dish – well, I could not guess what it was. The Bengali Mustard with seaweed was amazing. His curries were well balanced – not too heavy or rich. The lamb was cooked to perfection and the presentation for that dish was quite cheeky – he had spooned beetroot sauce on the plate to resemble spilled blood. Of course the yoghurt explosion is always a great beginner’s intro to molecular gastronomy. At THB4000++ per person, 23 sense-tantalising dishes and perfect view of the kitchen – worth the evening.
chingsmiley 