Ep 6. Gaggan Anand

Gaggan Anand is the perfect example of a self-made chef, who has managed to put his small restaurant in the food world map. This episode of Chef's Table season 2 takes us to his restaurant, which is situated in Bangkok, Thailand. Named after him, Gaggan serves progressive Indian cuisine, a concept which is not very common in the city.

The episode starts with a visit to Kolkata, India, where Gaggan grew up. Kolkata is known for its street food culture, and that is where Gaggan developed his love for food. He talks about how his grandmother's cooking left an impression on him, and how, in a way, he has kept her traditions alive in his cooking. Gaggan's parents, however, had different aspirations for him. They wanted him to become an engineer, but Gaggan followed his passion and decided to join hotel management school instead.

After a few years of working in India, Gaggan moved to Bangkok, where he got a chance to work with some of the best chefs in the city. It was during this time that Gaggan developed an interest in molecular gastronomy, a branch of food science that uses scientific principles to create new textures and flavors. Gaggan's experiments with molecular gastronomy started at a small dinner party with friends, where he served a deconstructed samosa. The dish was an instant hit, and it gave him the confidence to experiment further.

Gaggan opened his restaurant in Bangkok in 2010, and it was an instant hit. The restaurant is set in a colonial house, which provides a cozy ambiance. The menu, however, is anything but traditional. Gaggan's dishes are a fusion of Indian and Thai flavors, with a modern twist. The episode takes us on a tour of Gaggan's kitchen, where we see the level of detail that goes into each dish. Gaggan treats his kitchen as a laboratory, and the chefs are like scientists experimenting with new ingredients and flavor combinations.

The episode also takes us through some of Gaggan's signature dishes. One of these is the "Yogurt Explosion," which is a dish made using liquid nitrogen. Another is the "Lick It Up" dish, which is essentially a plate of edible stickers that customers are encouraged to eat. These dishes showcase Gaggan's love for experimentation and his willingness to push the boundaries of what is possible.

One of the unique aspects of Gaggan's restaurant is that it offers a tasting menu, which consists of 25 courses. The menu changes regularly, and Gaggan takes inspiration from his travels and experiences. He talks about how he even took a trip to Japan, just to try the top-rated sushi restaurants in the country, and how that experience influenced his cooking.

The episode delves into Gaggan's personal life as well. He talks about his struggles with depression and how cooking has been his therapy. He also talks about the challenges of running a restaurant in a foreign country and how he has had to adapt to the local culture and customs.

Overall, this episode of Chef's Table is a fascinating look into the mind of one of the most innovative chefs in the world. It showcases Gaggan's love for food, his willingness to experiment, and his sheer passion for cooking. It is a must-watch for foodies and anyone who appreciates the art of cooking.