High-tech Indian Food
At the popular new restaurant Gaggan in Bangkok, the back of the house resembles a chemistry laboratory as much as it does a kitchen.
Large syringes hang from a rack in neat rows. A shiny metallic device spins a glass beaker in one corner. Digital thermometers dangle in pans of water for sous vide cooking, in which vacuum-packed foods are cooked at low, steady temperatures for extended periods of time. Carefully labeled jars hold freeze-dried mangoes, Indian Sea salt and other substances. And then there is the liquid nitrogen, which is available on tap and can be produced with the twist of a knob.
Chef Gaggan Anand says this is the world’s only restaurant serving Indian molecular gastronomy. “We are not only doing Indian cuisine. We are doing a new cuisine. It’s a new style of cooking in Thailand.”
I cannot wait to check this place out!