Couple Pays $300 Each For Dinner And Get Something That Wouldn’t Fill Anyone’s Belly

While most of us stick to using emojis on our telephone to help portray our feelings, one eatery in Bangkok is taking patrons on a “journey through modern Indian cuisine in 25 emojis.”

But with 25 courses, such an impressive presentation of culinary talent must come at a pretty hefty cost. Gaggan Restaurant, which has the difference of being the number seven restaurant in the world, offers customers this delicious expedition for just $300 person or persons.

And while such an expensive banquet might not be in the cards for most of us, one couple decided to shell out $600 on their anniversary and indulge in the Indian elegances prepared by chef Gaggan Anand. Maintain reading to hear their thinks on the extravagant tasting menu.

Imgur/ jamesn8 6

“My wife and I first went to this restaurant on our honeymoon in 2013. It wasn’t very well known then, the concierge at our hotel couldn’t even commit us guidances( and he was sporting a clef d’ors badge !)

Back then, they had 2 fixed menus and an a la carte alternative. We moved the first time and had a determined menu for about $70 for two and enjoyed it so much we went back got a couple of nights subsequently for the a la carte.

For our fourth anniversary, we attained the trip back to Bangkok and before we had even booked flights, I had booked us in at this restaurant we had raved about ever since our honeymoon.

When we arrived, the maitre d’ told us that we were invited to the chef’s table and did we accept( of course !)

The restaurant has changed a bit in the last four years, renovations etc. and the chef’s table was in the extension to the main eatery and upstairs. We moved upstairs with the 10 other guests and these were the menus placed before us — oh son! “

“I’ve included another photo which is a bit clearer. The pen marks are where the new wine was to be poured — we couldn’t NOT have the matching wine — and what a fantastic decision that was too.”

“Here we have the first course: paan.

Paan is a traditional Indian street meat constructed with betel foliage, a variety of fruit, spices, seeds, and occasionally tobacco.

This paan had a small betel leaf prepared in a light tempura batter and some chilli dabbed on top — a far cry from the paan I had first tasted at about 1am on the streets of Delhi! “

“Ah yes, as Chef Gaggan called it, “the dish that constructed him famous”.

In 2013, this dish was on his menu, and he says it will be on his last ever menu too.

Simple, although probably not. It is yoghurt( believe raita) but spherified. The spherification( and overrule spherification) process is about the combination of a preparation including sodium alginate, and a preparation high in calcium. The sodium alginate and calcium solution react to form a thin scalp around your answer and as you put it in your mouth, the yoghurt explosions and you drink it.”

“Here he is, the man himself, Chef Gaggan Anand.

All around nice guy, and just super passionate about making good food use different techniques.

We first met him when we just finished eating at his restaurant the second day and it was raining, so we were waiting out front for a taxi; there was this cook there and he asked us how we enjoyed our banquet( it was amazing !) and then we started to discuss politics as the riots had just started. He wished us a good night as we hopped in the taxi and we learnt him stroll across the road and unlock a BMW — ah, might have been Gaggan that we just spoke to!

Rumour has it that he was a big drive for the Michelin Guide to ultimately come to Bangkok last year. In a city full of stand out restaurants, he’s been a systematically strong performer and truly helped set it on the culinary map, so I can believe those gossips. How many Michelin starrings did he get first time around? Just a casual two”