Chef Gaggan Anand shadowed Ferran Adria at El Bulli, where he learned how to transform traditional dishes into progressive masterpieces before opening his eponymous restaurant in Bangkok.
"My misconception was that, apart from their own cuisine, Bangkokians only like Italian and Japanese food," Anand said. "I was proved wrong and our restaurant, with its cutting-edge approach to Indian food, has its own market which is people who want to eat comfort food made using new techniques. This is food for the common man and not for the pretentious foodie."

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