A Chat with Gaggan Anand
For Kolkata-born chef, who owns and operates a restaurant after his own name in Bangkok, Gaggan, reinvigorates Indian cuisine by incorporating modern cooking techniques.The Indian chef, who has now bagged the San Pellegrino Asia’s 50 Best Restaurant awards in Singapore, embarks on a show – CNN Culinary Journeys – taking them back to Kolkata to explore and recreate one of the city’s most traditional dishes: the Daab Chingri Curry. I can imagine nothing sweeter than wandering through the food markets of Kolkatta and visiting old neighbourhoods that bring back memories of where the inspiration all started from.
Somewhere along that Culinary Journey I managed to catch Gaggan over an interivew facilitated by CNN on getting to know his love for Indian food and much more!
When I look at a dish how would I know it’s a Gaggan’s creation?
Hmmmm… every dish would have some element of madness and a reflection of my personality.
The personality you admire and why?
I admire Steve Jobs. For the rebellious approach in his life. The perfection he always wanted to attain and did.
What’s your craziest creation and how did you arrive at that?
“Brain Damage”. The name says it all to start with. It’s the goat brain that is served with onion water bun.
A compliment you received that you would never forget…
When my mum came to my restaurant. She tried the food and said, “Ok. Now I know that you can cook”.
Apart from your own, what is your favourite Indian restaurant in the world?
I like Dum-Phukt at Maurya Sheraton ITC in New Delhi.
What is the best part you love about the Indian cuisines?
Its versatility, its flavours, its originality. I am still discovering so much about it.
If you weren’t a chef, you would have been a…?
I would have been a drummer.
Click here to watch Gaggan Anand on CNN’s Culinary Journey