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 phone to aid portray our moods, one eatery in Bangkok is taking patrons on a “journey through modern Indian cuisine in 25 emojis.”

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

And while such an expensive snack 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. Retain reading to hear their beliefs on the extravagant tasting menu.

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

Back then, they had 2 define menus and an a la carte option. We ran the first time and had a fixed menu for about $70 for two and enjoyed it so much we went back a couple of nighttimes later for the a la carte.

For our fourth anniversary, we induced 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 little bit in the last four years, redevelopments etc. and the chef’s table was in the extension to the main eatery and upstairs. We went upstairs with the 10 other guests and these were the menus placed before us — oh boy! “

“I’ve included another photo which is a bit clearer. The pen recognizes are where the new wine was to be ran — 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 leaf, a variety of fruits, 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 street of Delhi! “

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“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 likely not. It is yoghurt( think 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 answer react to form a thin skin around your solution and as you throw it in your mouth, the yoghurt explodes and you drink it.”

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“Here he is, “the mens” himself, Chef Gaggan Anand.

All around nice guy, and just super passionate about making good meat utilizing different techniques.

We first met him when we just finished eating at his eatery the second time and it was raining, so we were waiting out front for a taxi; there was this chef there and he asked us how we enjoyed our dinner( it was amazing !) and then we started to discuss politics as the riots had just started. He wished us a good night as we hop-skip in the taxi and we learnt him walk 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 finally come to Bangkok last year. In a city full of stand out eateries, he’s been a systematically strong performer and genuinely helped set it on the culinary map, so I can believe those rumours. How many Michelin suns did he get first time around? Just a casual two”