Indian Chef, owner, and Executive chef of the progressive Indian restaurant named Gaggan in Bangkok, Thailand.
“The year 2000 marked a new millennium and as a young chef graduate, I started as a kitchen management trainee at the Taj Group. There I learned the basics of the industry, but at that point, I had not found Indian cooking very attractive and thus was more interested in learning about western cooking.
My mission became to perfect my abilities in French cooking. However life is all about uncertainty, and I left the job on a whim and went on a solo career of struggle, uncertainty, and growth. I had my midlife crisis considerably early back then and learned lessons that you couldn’t buy in the most famous university, but rather ones that only come with reality checks.”
Anand began cooking to help his mother and started his career first in restaurants around India and then in other cities like Bangkok, where he moved to in 2007.
He worked in other venues before opening his place, like under Ferran Adria at el Bulli, where many of his influences for molecular gastronomy come from. He started a flourishing catering business in 2001 – closed six years later – and had a high position as a chef at Taj Hotels. He then bought himself a ticket to Bangkok for a fresh start at an Indian restaurant in Thailand’s capital.
“I immediately fell in love with Bangkok and its people, its food, and its lifestyle. I took all of this and made this city my home.”
“This chapter of my life began with a dream, a dream to change the ugly status of Indian cuisine in the world and bring to it a philosophy of progression to make my cuisine equally great among the others. ‘Gaggan’ and its success was innumerable, unable to be measured by any proportions of the time.”
Restaurant web site: https://gaggananand.com/
Restaurant address: 68 Sukhumvit 31, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand