As a family, we really enjoyed the entire experience. An important selling point was the setting and the ambience: it is an old white washed building with quirky decor and place settings in a lane in Soi Langsuan . Another advantage is the pleasant waitstaff who were willing to help and give opinions. The food and drinks were very interesting. We ordered vegetarian dishes from the a la carte menu. The Papdi chhat was very interesting and different. The Paneer Makhni was nice too. The portions, albeit small, were filling and satisfying. The chef Gaggan Anand has been trained in molecular gastronomy at El Bulli and the derived creativity was seen in his desserts. We had the mango blossom ( ball shaped) and ice cream with tobbaco smoke. These are a must desserts to order. The chef himself was welcoming and stopped to talk. The food was not quintessentially Indian: it was 'fusion indian' and we really left the restaurant highly satisfied. You must book in advance as they are always busy. We were happy to visit a restaurant which was voted amongst the 50 top restsurants in Asia.
If you own or manage GAGGAN, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.