Tuesday, January 8, 2013
Continuing on my Bangkok foodie quest, besides going on a pilgrimage to eat as many bowls of beef ball noodles as possible, we decided to check out Gaggan, a restaurant that boasts of progressive Indian cuisine served in a converted whitewashed colonial-style wooden house set in the heart of downtown Bangkok. I was a bit skeptical at first as a) I was tired of the whole add liquid nitrogen and call it molecular craze and b) there had been a number of complimentary press articles about Chef Gaggan where his food was hailed as revolutionary and I wanted to manage my expectations.
I must say that Gaggan ended up being the best meal we had while in Bangkok. What I loved about his food was that it’s simple recipes that are beautifully presented and the molecular aspects were thoughtfully embedded into the techniques as opposed to being added onto the dishes for the sake of calling it progressive. Chef Gaggan is the first Indian and the second Asian to have worked with the research team of El Bulli and you can see aspects of the El Bulli influence in his work such as the foie gras three ways where the torchon transformed by liquid nitrogen into powder with freeze-dried raspberry sauce for a crunchy experience.
The menu is divided into several chapters, the appetizers, pastas, mains and desserts where each dish is given a clever name. The whole atmosphere is unpretentious and just focuses on quality food which made the whole experience very enjoyable. The curries were so rich and creamy that I could just drink the sauce as soup. The truffle naan was also to die for. My only regret was that I went during lunch and thought the 10-course tasting menu (BHT1,600) was a bit too much for the afternoon. Guess this means I just need to go back to Bangkok again soon!