Molecular gastronomy has become quite the buzzword in recent years. With movies like 100 foot journey that depict the astronomical rise of a humble Indian chef in a village in France, molecular cuisine has an even more romantic aura. The fact is, molecular cuisine does have its origin in France. A heady mix of food chemistry , culinary physics and creativity to crown it as a nouveau art. A French friend and I ventured out to try Gaggan the new Numero Uno in Asia. Progressive Indian is definitely a new way to name Indian food that’s best known for traditional and authentic flavors.
To start with we tried Bond’s martini, pretty much a regular martini but olive juice in spheres. So what’s unique, is really the way you drink it. Pop in the spheres and wash it down with some martini. The Margari Thai was a tad salty with Fish sauce foam to give it a Thai touch. Interestingly the fish sauce was barely perceptible but added to the saltiness.
What came next was a flurry of amuse-bouche, the best
one being yogurt explosion. A familiar Indian spiced yogurt taste in a thin jelly like protective layer. The edible plastic spiced nuts left me feeling, if only all plastic could melt and disappear like this one.
The appetizers which came next had quite a few experimental
textures like edible soil, charcoal, spiced foam, extremely light sauces with the intensity of the famous curry flavors and feather light at the same time. Main course was pretty much mainstream with dal (lentils) and curry! Nothing molecular about it.
Desserts were a mix of Indian, Thai, and a house version of Magnum.
The crispy carrot flower and black carrot ice-cream had a delectable home made taste of Gajar Halwa with an unexpected twist on a bed of fuming dry ice.The Thai Mango Ice-cream covered in a sphere of tender coconut frozen with liquid nitrogen was a fun to break into. Magnum with raspberry crackling candy brought back childhood memories.
With a fantastic 3 hour experience, the anti-climax was the candy assortment at the end. Betel leaf candy, Rose jelly and Yuzu marshmallow were a mere sugar rush. The tamarind jelly with black-salt(Kala namak) and chilli left a not so pleasant taste (being polite since the rest of the evening was such a delight). Well nothing’s ever perfect since there’s always room to improve even if you #1!
A marvelous experience, Must try in Bangkok.
Budget: 4000 Baht (120 USD) for the full tasting menu , 2500 baht (for the mini menu)
Cuisine : Progressive Indian, Molecular, Mixology
Vegetarian Radar :Vegetarian Menu available
Reservation: Reserve atleast a week ahead