THE GAGGAN EXPERIENCE

REAL TALK: I booked our reservation to Gaggan before I even booked my flight to Bangkok. 

Months before I even considered this trip, I watched a Chef's Table episode about Chef Gaggan Anand's namesake restaurant. Tucked away in the Lumpini district of Bangkok, Gaggan serves progressive Indian cuisine. If you're looking for curry or masala, keep it movin'! Rated #1 by Asia's 50 Best Restaurants for 3 years in a row, a meal at Gaggan is a once in a life time experience! (Especially since I heard that he is closing the restaurant in 2020) I didn't even give my girlfriends the option of saying no to this 25 course tasting menu. 

IMG_9248.JPG

We were hungover most of the day, so we had been eating chips and mango and McDonald's leftovers until our dinner.

IMG_9249.JPG

This is the menu at Gaggan. They're EMOJIS! Gaggan believes emojis are a universal language. That's deep AF.

IMG_9253.JPG

I was beyond jazzed. Y'all know I luv my emojis.

IMG_9254.JPG

WITCHES POTION--

black magic gin, spell of basil, sorcerer's ale = magical cocktail

IMG_9257.JPG

 SPICE + CITRUS + COLA--

started the meal with this interesting concoction. it smelled like sulfur but tasted exactly like coca-cola! 

IMG_9259.JPG

YOGURT EXPLOSION --

gaggan's signature amuse bouche. an introduction into molecular gastronomy. creamy with hints of cumin.  

IMG_9260.JPG

BOMBAY BHEL --

a fun take on bhel puri, a type of indian chaat, typically made with puffed rice, tomato, onion, & chutney. 

IMG_9261.JPG

EGGPLANT COOKIE--

smoked eggplant cookie with an onion chutney filling.

IMG_9262.JPG

CHILI BONBON--

there is nothing that i love more than spicy chocolate! chili liquid in a chocolate sphere. 

IMG_9263.JPG

GREEN PEA MUSHROOM ROLL--

luv me some enokis n truffles. the wasabi powder gives it a nice bite.

IMG_9264.JPG

IDLY SAMBAR--

idly is a savory cake that is typically eaten for breakfast. topped with a curry lentil foam. sambar is a lentil based vegetable stew.

IMG_9267.JPG

CORIANDER NEST GREEN APPLE--

straight up can't tell you very much about this course, it was like a boujie frosted mini wheat. 

IMG_9268.JPG

CHARCOAL PRAWN AMRITSARI--

every gaggan menu has a charcoal bomb. this is a fried prawn inside of charcoal carbon ash with garlic and chili butter. they didn't tell us what it was until after we ate it. amritsar is a region in india known for their fried fritters.

IMG_9269.JPG

ALOO GOBI CAVIAR--

 aloo gobi is north indian vegetarian dish made with potatoes, cauliflower, and indian spices. this cute lil tater was filled with cauliflower mousse and topped with caviar. 

IMG_9270.JPG

CITRUS WAFFLE GOAT BRAIN--

i luv waffles but i do not luv goat brain. again, they didn't reveal the ingredients until we ate it. goat brain is basically indian foie gras;  a delicacy that i am not about. 

IMG_9271.JPG

AMAZAKE LIVER--

amazake is a japanese drink made from fermented rice, like sake. this is an amazake biscuit with chicken liver and passionfruit. divine. 

IMG_9272.JPG

UNI ICE CREAM--

i was looking forward to this course the most. the ice cream cone is a dehydrated slice of mango, filled with uni mousse. there is a wasabi bomb at the tip of the cone, like a drumstick! the highlight of the meal for me. 

IMG_9273.JPG

CHU TORO--

dashi meringue is underneath this beautiful piece of chu toro, fatty tuna belly. garnished with freeze dried soy sauce. 

IMG_9274.JPG

AKAMI TARTAR--

tuna tartar taco! 

IMG_9275.JPG

so mini and adorable!

IMG_9281.JPG

TOMATO MATCHA--

loved this course as well. presented like a traditional matcha ceremony. freeze dried cherry tomatoes formed the tomato powder and it was whisked with black pepper and a roasted tomato consommè. the most flavorful tomato soup i've ever tasted.

IMG_9282.JPG

PORK VINDALOO CUTLET--

fried pork cutlet, panko breaded katsu style with a dollop of mustard.

IMG_9283.JPG

SCALLOP CURRY COLD--

18 courses in and we finally needed silverware. cold curried scallop with coconut cream, olive oil semifreddo, and coriander root.

IMG_9284.JPG

QUAIL CHETTINAD--

chettinad is a region in india known for their fiery chicken curry. served in a bird cage, this was the most tender quail i have ever tasted. 

IMG_9286.JPG

chef charlie was our host for the evening. 

IMG_9288.JPG

CEDAR WOOD PATURI--

this reminded me of a tamale. green coriander cod, smoked on cedar wood. 

IMG_9290.JPG

straight up sorcery.

IMG_9289.JPG

LAMB KEBAB HOT DOG--

lamb kebab with mint, ketchup, and mustard on a steam bun. i don't like eating lamb. ;( 

IMG_9292.JPG

CRAB CURRY CHAWANMUSHI-

this is where i hit a wall. also, this was the largest portion of all of the courses but i did not want to stop! chawanmushi is a japanese egg custard, this included crab, rice, and red curry. 

IMG_9293.JPG

BEETROOT BLUE CHEESE--

freeze dried beetroot with blue cheese. so savory. 

IMG_9294.JPG

BASIL CHOCOLATE BUTTERFLY--

moss basil chili chocolate lime sponge cake, the butterfly was edible as well! 

IMG_9298.JPG

STRAWBERRY GHEWAR--

ghewar is tradiationally a sweet cake that has been soaked in sugar syrup. strawberries, cream, white chocolate, meringue, and just a lil bit of gold leaf! 

IMG_9302.JPG

we got an extra course! they sent out a little birthday dessert, coconut sponge cake with strawberries! the polaroid was the best touch. 

IMG_9303.JPG

an incredible experience with my #1 sqirls!

IMG_9308.JPG

sippin on a gin-butterfly pea cocktail at a hotel speakeasy. i was stuffed to the gills and needed a nice cocktail to digest. 

IMG_9313.JPG

balmy in bangkok.

IMG_9316.JPG

we were gonna try and party afterwards but we just went back to our hotel and swam in the pool until it closed. cuz that's what you do on your 31st birthday, EVEN WHEN YOU'RE IN BANGKOK.

if you find yourself in BKK sometime before 2020, GO TO GAGGAN. 

Luscious JudyComment