It took a two-month reservation and three years of convincing by my son, Chef Gino, to finally sit the whole family down in this restaurant. We were lucky that our chef, who was trained in molecular cooking in the kitchen of Ferran Adria, was there to oversee the “works” as his Progressive Indian cooking menu of over 22 tasting portions. In terms of service, we were attended to by a most knowledgeable French sommelier and a rather jolly mixologist from Barcelona who gave us smoking cold cocktails with specialty glasses built in with a straw on the side. The first portion of Chef Gaggan’s meal was already a wonderful educational experience as the dishes were laden with lots of modern culinary techniques. Chef Gaggan was able to apply his European recipes and tastes to Indian flavors. The innovations and creative work have given him the distinction of being the number one restaurant in Asia. Rice puffs Chili chocolate balls with silverfoil Chicken tikka masala burger Yogurt explosion Bird’s nests Many restaurants that [...]
