Progressive Indian cuisine

WHEN in a different city, it makes sense for visitors to eat local. Going to Bangkok for Indian food doesn't sound quite right, but judging from how far Gaggan restaurant has come in a mere four years, chef and owner Gaggan Anand must be doing something right.

Then again, we're not talking about traditional Indian food - none of the naans, thosais and curries which Chef Anand calls Indian restaurant food. "Indian food isn't limited to that."

At Gaggan, what you get is progressive Indian cuisine. "It is not fusion, which is only about confusion," quips the chef. "The cuisine you get is moving ahead in terms of creativity and innovation."