Last night, Gaggan was awarded the No 3 spot on the 50 Best Restaurants in Asia list. Here’s a photo montage of two fantastic meals that I had at the restaurant last year. You can read more about Gaggan in this article I did for GQ and in this piece for Time Crest.
From the à la carte menu
Rosé champagne with baby strawberries: the baby strawberries were constantly rising up on the mousse and then sinking back down
Mango Mania: Freshly mango pureed, diced mango and hot mango juice with liquid nitrogen snow make a dramatic cocktail (all the mangoes are from same varietal – Mahachanok mangoes)
Spherified Olive
Chowpati Year 2050: Yoghurt spherification with mango chutney, savoury crispies, and potatoes
Green with Envy (Harimirch tikka): Green peppercorns marinated chicken served with coriander chutney foam
It’s All Good (Chatpata Bhein): Healthy tender louts stems stir fried with Indian herbs and dry mango powder
To a Crisp (Chatpata Kekada ): Soft shell crab fried in a special tempura mix with tamarind chutney
Mushroom risotto
Something Fishy (Kerala style curry): Fillets of sea bass mellowed with curry leaves and fiery hot chilli
I love Chocolate: Chocolate crisps, milk chocolate mouse and chocolate powder
The Tasting Menu
Ferran Adria’s Inedit Beer
(Left) Tomato burger: inspired from mutton galouti a mini bite sized with tomato water false meringue burger with chutney (centre) Chanachur: nuts in a edible plastic bag where the plastic dissolves in the mouth leaving nuts , moong, and dried fruits (Right) Non fried samosa : air dried crispies with Bengali singhara (samosa) inspired potato mousse with fennel leaves and raisins
Viagra: French oysters freshly shucked served with kokum nectar and Indian mustard ice cream
Egyptian Secret: Foie grass with spiced red onion chutney and cold rasberry foie gras powder
Truffles: Seasonal truffle potato mousse with pepper infusion. Was so light it was like eating flavoured air
Smoke it up: River king prawns, tandoor grilled and finished with fennel kachumbar and charcoal oil
Treasure Shells: Norwegian diver scallops cooked with young coconut pepper and curry leafs
Vasco Da Gama fnally landed: Iberian pork cooked for 24 hours with pickling spices, and vindaloo curry
Best Memory: Free range lamb chops sous-vide with green herbs finished oil
Sous Vide Curry: Fresh water sea bass cooked at 60⁰, served in home-grown raw mango curry
In Season: Organic Mahachanok Mangoes in mousse and fresh ice cream with 100⁰ silver
Antoine Lewis aka The Curly-Haired Cook 
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