fine food - Gaggan Anand
Written by Oryx
Chef Gaggan Anand takes classic Indian dishes and reinterprets them with modernity and flair.
Drawing on his memories of the amazing street food and the diversity of India’s different regional cuisines, Chef Gaggan Anand has used science and technology to create modernist and progressive reinterpretations of traditional recipes, which have made his restaurant, ‘Gaggan’, one of the top culinary destinations in Bangkok.
Anand was the first Indian chef to undertake an internship with Ferran Adrià’s research team at elBulli, returning with a head full of ideas of how he wanted to transform Indian cuisine.
“My dream was to put India on the global fine dining map,” he says. “And the only way to do that was to take an audacious risk of doing the impossible: serving progressive Indian cuisine.”
And he’s succeeded. Last year Gaggan was voted No. 3 in Restaurant magazine’s Asia’s 50 Best Restaurants list and No. 10 in the magazine’s list of the World’s 50 Best Restaurants.
Lamb Keema Pao
- 200g red onions, finely chopped
- 50g ginger and garlic paste
- 200g beef tomatoes, diced
- 300g minced lamb (shoulder or leg)
- 10g garam masala
- 20g red chilli powder
- 2g cardamom and mace powder
- Black salt (to taste)
- 10g coriander leaves
- 10 brioche buns
- 2 tomatoes, thickly sliced
- Mango chutney
Heat up some oil in a pan then fry the onions until they are fragrant and translucent. Add in the ginger and garlic paste and continue cooking for another 30 seconds.
Add in the diced tomatoes, and continue to cook until they are tender and caramelised. Once caramelised, add in the minced lamb, garam masala, red chilli powder and cardamom and mace powder. Continue to cook the lamb until it has the consistency of a bolognese. Season with black salt and finely chopped coriander leaves.
Cut the brioche in half. Place a slice of tomato on the bottom, then place the lamb keema on top. Use a round cutter to cut the lettuce and place some on the lamb. Add some mango chutney on top of the lettuce, and cover it with the other half of the brioche to make a nice burger.