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3 Exclusive Chef Gaggan Anand Recipes To Try at Home

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3 Exclusive Chef Gaggan Anand Recipes To Try at Home

Chef Gaggan Anand brings FDL these three exclusive dishes following a special cross cultural four hand dinner held in the Philippines with Gallery Vask’s Chele Gonzalez. During a unique three day event they created a 15 course tasting dinner named “Cheryl’s Cross Cultures = Gaggan + Gallery Vask,”

Sharing a kitchen, chef Gaggan Anand and Chele Gonzalez embraced their cross cultural culinary differences in an unexpectedly extended event which Anand recorded as , “a casual jam session between two chefs where cross cultures will come alive and where we will have a rock n’ roll time.” 

Chef Gaggan Anand opened his eponymous restaurant, Gaggan in Bangkok, Thailand, in 2010 and was crowned Asia's Best Restaurant in 2015. Regarded as one of the most interesting chefs in Asia his dishes are a blend of Indian traditions with a modern and creative twist.

Chef Chele Gonzalez has worked in some of the world’s most respected restaurants in the world, including Andra Mari, Arzak, El Bulli, El Celler de Can Roca, Nerua-Guggenheim, and Mugaritz where he developed his culinary philosophy which embodies his Philippines restaurant Gallery VASK. 

Take a look at three example dishes from their one off menu:

SOUL FOOD

Swimmer crab in a comfort curry with coconut milk and Indian rice in an exclusive recipe prepared by chef Gaggan Anand and Gallery Vask’s chef Chele Gonzalez inspired by the pancit palabok he enjoyed at Kafe Batwan, served with calamansi.

BAA…BOY (SOUS VIDE SUCKLING PIG)

A spicy suckling pig recipe prepared by chef Gaggan Anand and Gallery Vask’s chef Chele Gonzalez. Baa…boy, where “baa means mad in Thai and boy means man enough to eat the spicy dish,” or baboy as it is known in the Philippines (cochinillo-style) served with a sauce of 17 spices and sweet potato.

CROSS CULTURES (DALANDAN DESSERT)

A dessert Anand christened Cross Cultures was a Gallery Vask dessert dish of fermented carabao yogurt, pili nuts praline, and dalandan mousse, to which he added his own touch of yuzu ice cream and spices.

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