The inventive Indian

Kolkata-born Chef Gaggan Anand tinkers with molecular cooking techniques at his Bangkok restaurant, Gaggan.

A BLISSFUL statue of Lord Ganesha takes pride of place at the entrance of Gaggan, the six-month-old eatery co-owned by Chef Gaggan Anand. It might be deceptive to think that the food here sways to the right side of convention, especially since the traditional white building in which the eatery is housed resembles the residence of a well-to-do Thai clan.