From Calcutta, he reached Thailand, Spain, and Germany, touching the peaks of the culinary world. Gaggan Anand, with his namesake restaurant launched in 2019, ranked fifth in the 50 Best in Asia and seventeenth globally, proves that high-end culinary art can be irreverent, provocative, and spicy.
Gaggan Anand was born in Calcutta on February 21, 1979, into a humble family from the Punjabi community. He attended the Higgins School and then the Indian Institute of Hotel Management and Catering Technology in Trivandrum. However, his main interest wasn't cooking, but drumming, and before becoming a chef, he played in various rock bands.
At just six years old, he prepared his first dish at home: instant noodles. But they didn't quite match the picture on the packet, prompting him to cook more regularly, assisting his ailing mother. After graduation, he began his apprenticeship with the luxury hotel chain "Taj Group". Later, he tried setting up his own catering company in Calcutta, but after it failed, he shifted to catering in the Tollygunge area. In 2003, he landed a job in a cafeteria at a telephone company in Calcutta, then in 2007, he moved to Bangkok to work at the "Red" restaurant, specializing in contemporary Indian cuisine. In the following years, Gaggan had stints at "elBulli", an experience that profoundly influenced his culinary style. He tried working in some restaurants in Thailand but found them frustrating as the market was focused on standardized offerings. His dissatisfaction fueled his ambition to challenge himself.
In 2010, he opened his restaurant "Gaggan", inspired by Rajesh Kewalramani, who had tasted and appreciated his cooking in Spain and later became his partner. The restaurant quickly gained attention for its irreverent and creative offerings. From 2014 to 2018, it secured the top spot in the ranking of Asia's best restaurants by Restaurant magazine and earned Two MICHELIN Stars. Gaggan's progressive Indian cuisine is provocative but always maintains a clear Indian taste profile, from lickable dishes to emoji-composed menus, reflecting the chef's playful nature.
His concept was clear, "Indian food has such a deep-rooted history; it has evolved as a culture but hasn't developed as much as other cuisines. In India, we're great at making delicious home-cooked meals, but we falter when it comes to fine dining. I wanted to change the perception of Indian food; that was the challenge." This is where his time at "elBulli" came into play: Gaggan adopted its vision of progressive cuisine and the use of scientific techniques to make every bite an emotional experience.
In August 2019, Gaggan resigned from his restaurant due to disagreements with partners. However, he remained in Bangkok, a city perfectly suited for him given its abundant tourism and love for spicy food. He opened his new restaurant, "Gaggan Anand", which quickly climbed international rankings. Reservations are made online once a month, and a few days before the meal, guests receive a questionnaire with some truly unusual questions, like their favorite band, their most-used swear word, and their preferred Kamasutra position. But this wasn't his only venture, Gaggan subsequently opened three more places, "Meatlicious", "Sühring" in Germany, and "Ms. Maria & Mr. Singh", combining Mexican and Indian cuisine in Bangkok. His success is also credited to his bold marketing, which sparks global conversations through provocation. "I'm famous because my personality shines in every service. At the heart of it all must be incredible food, but I also like to use my imagination and surprise people." In 2023, the "Gaggan Anand" restaurant ranked seventeenth in the global 50 best and fifth in the Asian list.
