6 Restaurants Setting New Trend To Indian Cuisine Across The Globe

This cozy white two storey building along the Langsuan Road, Bangok’s central district, is brain child of Kolkata based chef Gaggan Anand. Their signatures in the menu includes gras mousse sandwich on a tiny onion water baguette, scallops with coriander and coconut curry, and grilled free-range lambs chops with almond saffron oil. All these fusion preparations have Indian dishes as parent to their emergence.Anand confirms, “I wanted to understand how to innovate, how to break a cuisine and reconstruct a whole recipe into a fantasy.”

Affordable pricing and an element of experimentation serving as surprise to the customers – are the key to success of this restaurant. Innovation in authentic Indian food has composed the menu with preparations like a burger with a mutton galouti inside, a chilli duck samosa with hoisin sauce, an upside-down raj kachori served with crispy okra and tamarind chutney foam or Maggi noodles come drenched with truffle oil and seared foie gras. Experiment continues in case of desserts leading to some signature advents like paan gujiya, a candy of dehydrated paan or the phirni oxide uses liquid nitrogen to transform the creamy rice pudding into a frozen dessert.

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