Chef Gaggan Anand is nothing short of a maverick in the kitchen and conjures up the most unusual interpretations of Indian cuisine.
Gaggan Anand – the name that is held with utmost regard in culinary circles needs little introduction. For the uninitiated his restaurant has made it four years into ‘Restaurant’s The World’s 50 Best Restaurants’ list and his take on progressive Indian cuisine is unlike no one else. His meals may have a dash of drama and theatrics but with two Michelin stars under his belt, Anand knows it is food that is the star of his creations.
Changing Vistas
Anand has recently embarked on a new trajectory with the opening of his eponymous new restaurant ‘Gaggan Anand’ in Bangkok in November 2019 with the same 65 member staff team who worked with him in his previous restaurant Gaggan. After a great initial run however, the COVID-19 threat has changed things quite dramatically and Gaggan admits that things certainly will be very different in the post COVID world as far as restaurants are concerned. “One thing we have to understand is that this impacts everyone. It is a human problem and not an embryonic issue. Currently what matters most is survival and that is also my primary concern. It is not about making money or about profits now but lasting long enough to brave these times. This is also the time when we be there and retain our staff as it is most important that the stronger helps the weaker.” He admits that going out to restaurants in the post COVID-19 world will be different as there is a lot of change now. “If you remember after the 2008 Mumbai attacks, luxury dining was never the same again and likewise post COVID-19, things will never be the same again and we all must adapt, understand and not get frustrated.” What has come out clearly is that in the post pandemic era there will be a time when the number of covers getting filled up in the restaurant will not be possible due to social distancing and it will take some time for things to settle down. “The biggest impact is we will not have a full house or have a waiting list so it will be a slow and steady path to recover.”
Read the full story that first appeared in The Tribune dated May 17, 2020 here:
