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If you are interested in culinary, this time a sophisticated molecular gastronomy for a special Indian dish prepared by Chef Gagan Anand in one of the best 50 Asian restaurants located in Bangkok GAGGAN.
A culinary journey at the center is Chef Gagge Annand, an Indian chef who, in his youth in 2007, moved to Bangkok, one of the world's culinary capitals, to succeed and advance, while he knew that Calcutta would not be able to provide him with the same conditions. Anand opened in 2010 a restaurant in the center of the Indian Quarter of Bangkok, which this year won the title of "Best Restaurant" in the award for the best 50 restaurants in Asia.
Anand, known for his magic mixing Indian cuisine with modern cooking techniques. He remained attached to the memories, tastes and smells of Calcutta – his hometown. Its street food and rich textures nourish the chef with inspiration and abundant creativity

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He travels to Calcutta, where he reconstructs one of the most traditional traditional dishes in the Daab Chingr region, and also meets with local chefs. He talks about the difference in the culinary world in general and Indian in particular. In the chapter he meets Rakhi Dasgupta from Kewde's Restaurant and learns to prepare a dish of Shrimps with mustard and mustard oil cooked in a coconut with exotic Indian spice.
The journey is seasoned in the Indian markets where he chooses the raw materials, and also leads us on a tasting trip to Indian street food. When he returns to Bangkok, he leads us on a street food trip and a shopping trip with the Chefs and Chefs to buy raw materials, especially fresh mustard flowers and spicy chili

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The landscapes of her entire ability in front of the barn, where Gagan explains the importance of fishing and fishing for the chef's basic purpose – cooking. In his meeting with the chef, you can get ideas to prepare something like this dish based on shredding mustard seeds and preparing fresh mustard and mustard oil, which together with the ingredients and spices will go into a coconut and cook inside

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With the information he acquired, he returns to his restaurant in Bangkok and we experience the process of preparing the dish with his staff. But here in the luxury restaurant the dish receives a molecular twist with mustard oil that he creates and with whipped cream and more. The shrimp is prepared in a vacuum, and is served in a special container rather than in the coconut.
This is his art that earned him the title of Best Restaurant
In the restaurant you will find 2 tasting menus, at 2,500 baht, and in 4000 baht, the food is Indian and it is felt to use curry, cardamom, tamarind, fennel and more

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When you come to the GAGGAN restaurant, you watch Indian food in a completely modern twist, Anand takes classic Indian dishes and interprets them with his modern skill in an attempt to bridge the gap between Eastern and Western cuisine. Anand was the first Indian chef to specialize in the research team of Ferrand Adrià Bal Bali The famous Spanish restaurant, And stealthy techniques are not alien to him. The colonial-style dining room is full of wooden furniture, ceiling fans and plain whitewashed walls. And the service is excellent

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For his victory and title, he says his victory will have an impact on Indian cuisine.
"It will motivate many chefs – and this is a moment of pride for our country, which has a rich culinary heritage such as the best thing is that someone, some young Indian chef, now come and bypass me.