FOOD:

Chef/owner Gaggan Amand challenges the courage of Bangkok's palates, using molecular gastronomy to create unusual dishes with quirky names such as Corn off the Cob and Made In India. The latter is char-grilled Indian cottage cheese with crushed fennel and chutney bubbles, a delicious twist to traditional Indian paneer. Cosmic pearls (oysters in chutney foam) is delightfully fresh. Foie gras three ways is served with Indian berry chutney. Gaggan adds a little Italian fusion to the mix with a variety of pastas. Mushroom risotto is a must-try, combining Kashmiri morels with carnaroli rice. For dessert, try deconstruction of mango, a sweet and satisfying combination of the fruit freeze-dried and as ice cream, powder and pearls. 68/

SETTINGS:

Gaggan offers a wonderful gastronomical experience, but don't go expecting conventional Indian food. The white decor gives a contemporary feel, with a candle-lit rooftop dining area and a small garden in front. Staff is well-versed in the dishes they serve and attentive without being too pushy.

ADDRESS :

68/1 Soi Langsuan, Bangkok 10330