Open Minds 2016: Soft Power

Gaggan Anand: Taste Maker

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With a restaurant in Bangkok, he is a leading exponent of progressive Indian cuisine

Can Indian cuisine ever hope to become modern enough to be listed among the world’s best that chefs have to offer? On the whole, that has not been a very promising ambition, except for a few rare exceptions, and Gaggan Anand is one of them. After completing his culinary schooling in India, Anand moved to Bangkok where he now has a restaurant, Gaggan, which ranked 10th best in Restaurant magazine’s San Pellegrino and Acqua Panna World’s 50 Best Restaurants in 2015 and first in Asia’s 50 Best Restaurants in the 2016 list. Anand likes to call his work ‘progressive Indian cuisine’, and does a molecular interpretation of Indian dishes, using his stint at that temple of molecular gastronomy, the famous El Bulli restaurant run by Ferran Adrià near Girona, Spain. Anand’s creations can involve egg bhurji soufflés, coriander foams, spherified yogurts, smoked whiskeys and more.

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