Kolkata boy Gaggan Anand's eponymous restaurant in Bangkok is readying to shut down in three years. "“Every restaurant has a 10-year life. After that, it becomes a brand,” says the chef, who is known for his contemporary approach to Indian food in this Bloomberg report.
It is also suggested that Gaggan may be moving to Japan to open a restaurant with fellow chef Takeshi Fukuyama of La Maison de La Nature Goh. Over the past seven years, the celebrated Indian chef and restaurateur has come to be known for serving mindblowing dishes like Yoghurt Explosion (Indian dahi chaat) and Charcoal (Amritsari fish tikka). Blending science with traditional Indian food is his forte, which is one of the reasons behind the four month wait at his Bangkok restaurant!
While there are reports claiming Gaggan may be in queue for the prestigious Michelin star, do you think the chef who has been on the top of the Asia's 50 Best Restaurants list three years in a row will wait it out?
According to the report, he compared himself to a Champagne bottle that, once opened, would eventually fizz out. Until then, we will try our luck to get a table!