Gagaan - A restaurant serving food straight out of the Labs!
#food
#Bangkok
#best restaurant
#Bangkok
#best restaurant
Being my second visit to this progressive dining spot, and
being totally and completely amazed by the food, I decided to share my
experience.
This is for the ones already residing in Bangkok and for the
ones who plan to holiday in Bangkok. It will burn a hole in your pocket, since
this sophisticated dine out is a wee-bit expensive, but definitely and very
promisingly worth every penny.
It’s an investment for your tastebuds, which will thank you
for satisfying them well enough.
I am talking about Gagaan – A progressive Indian dining
restaurant. Indian - yes; progressive – very much. If you have anytime heard of
the term “Molecular Gastronomy’ or “experimental cooking’, this is the place
which offers this very kind of cooked food which is a very rare phenomena and
not all must have seen or heard in their lifetimes. I bless my stars for
bringing me to Bangkok, if this is what it offers. For the ones who are still
biting their lips wondering WTF is this read below…
“Molecular gastronomy is a modern style of cooking, which is
practiced by both scientists and food professionals in many professional
kitchens and labs and takes advantage of many technical innovations from the
scientific disciplines.”
If you still haven’t got it? I haven’t myself! Keep your research on as I do too…
After having worked under the most renowned chef in spain“El
Bulli” shortly after which he opened Gagaan – the restaurant. Gagaan is located in Soi (lane) Langsuan,
right at the end of the soi you will find a very Colonial looking house, that
is the one! It is white washed – simple
classy décor ,the guests are here for the food, and the surrounding is hardly
paid attention to once you start dining.
There are 2 kinds of Menus – A tasting Menu, where you will
be presented with a variety of dishes right from starters to the desserts. A
dish or two of each starter, main course and in both vegetarian and non-vegetarian,
all in small portions comprise of this tasting menu. Price : 1600 ++ per person
Either you can choose that or the A la carte
We however opted for the A la carte
(Chef Gagaan’s recommendation)
(uhhhumm All the dish names are very creative! Look at the Menu online)
Dish 1
Name : Papdi Chaat
Price : 250 baht
Food Science: Served on a Papdi was an edible cloud of foam
made out of yogurt and sided by green chutney foam, so perfectly cooked –
neither did it fall nor did it evaporate.
Served alongside was little pinch of
meethi chutney which you add on top of the floating yogurt. As the balanced and
well textured yogurt maneuvers your taste buds the airy green chutney flavors
with burst in the mouth and a fusion of taste will be spread across your
mouth. The dash of meethi chutney intensifies
the fusion!
Dish 2
Name: Beauty and the Beast
Price: 300 Baht
Food Science: Baby
potatoes stuffed with dried figs and finished in a clay oven. Served with the skin itself which becomes
crispy with the oven heat and served alongside is something like a “ Aam ka
Murabba,” You know it’s going to be a little mixture of flavors rotating on
your tongue – Sweet – Salty- And very very Tasty!
Dish 3 :
Name : Gulab Jamun Ice cream
Price : 200 (Sorry I am not sure of this one)
 |
| ( There was no Gulab Jamun in sight) |
Food Science: This appetizing dessert came with a little hint of Ghee and
not over sweetened like the gulab Jamun, a alot creamy the texture was delectable and overall
the sweetness was perfect. Served with ground pistachios and something more(not
sure). So you take a spoon of the ice cream, whip it up with the ground pistachios
and let the creamy and the ground mix go together!
Dish 4 : Mango snowball
Price: 300 baht
Like a snowball, this one too was huge at the plate! A
frozen mango snowball, served with a dash of powdered dried mango. Just imagine
having a sweet ice ball with the fruitfulness of Mango.
Main Course, here we come....
We called for Garlic naan and olive Naan. First time ever I heard an “Olive Naan”
featuring on a Naan list. Naan with essence of olives, yummmm!
The naan were very well presented in a basket attached with
a white cloth to cover and maintain the heat of the Garama Garam Naans
We also called for a curry which was coconut based and the essence
of every ingredient was distinctively felt in the gravy like the ginger, garlic
etc
Presentation: Judge the book by its cover, for once!
Extremely precise and close attention has been paid to every
detailing that has gone in to present the dishes. Like it is certainly obvious
in the picture, let me also mention, the Chef’s culinary skills are so refine
that every serving dish/bowl is of the perfect size and beautifully different
shapes which just adds to the charm of the dish!
Even the silverware is small mouthed and long. Perfect for
small size meals tasting meals!
 |
| Geeee :D! The Creamy Curry! |
Some of the factors go into this Food Science
· Chemical Reactions in Cooking
· Heat Conduction, Convection and Transfer
· Physical aspects of food/liquid interaction
· When liquid meets food at low temperature
· Solubility problems, dispersion, texture/flavour relationship
· Stability of flavour
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