It’s the most delicious hat trick ever! One that received a standing ovation at Asia’s most prestigious and coveted Oscars of food in Bangkok held a few days ago. For the third time in a row, putting Indian food on top of Asia’s 50 best was our very own Kolkatta born, innovative, exuberant and affectionate Gaggan Anand. At a glittering ceremony of Asia’s 50 best restaurant awards (now in its fifth edition,) Gaggan along with his partner Rajesh Kewalramani received the award. This is the most awaited awards night by the Foodie fraternity, not only do the who’s who and the crème de la crème jet down but thousands more watch live streams from around the world.
“I’m humbled. This is for my country where I came from, India. For Tara my daughter and my family” said a visibly emotional Gaggan “The 67 people in my restaurant are the best team I’ve ever worked with.” And after the awards “The unofficial after party that followed in Gaggan’s restaurant not only served up Bangkok’s best street food, tattoo, henna, DJ music, Polaroid photo stations et al. It was also Gaggan’s birthday and as a special surprise, his wife Pui brought along Tara, their daughter in a chefs uniform completing the celebration.
INDIA’S BEST RESTAURANT
New Delhi s “Indian Accent” s very creative,talented and soft-spoken Chef Manish Mehrotra not only walked away with the award for India’s best restaurant but also conducted a cooking masterclass and gave a talk on “spices” to packed houses. Their progressive Indian Accent has also opened in New York to rave reviews. From Mumbai the gifted Chef Sachin Poojary received the award for the exquisite Japanese Wasabi by Morimoto.
SRILANKA’S BEST RESTAURANT
Srilanka’s best restaurant “Ministry of Crab’s” multi-talented Dharshan Munidasa also received an award for his superlative Japanese Nihon Bashi. He has single-handedly put Srilanka on the world gourmet map.
THE TOP TEN
- Gaggan, Thailand • Restaurant Andre, Singapore• Amber, Hong Kong• 8-1/2 Otto E Mezzo Bombana, Hong Kong • Nahm, Thailand• Narisawa, Japan • Nihonryori Ryugin, Japan• Ultraviolet by Paul Pairet, China • Odette, Singapore• Burnt Ends, Singapore
P.S Asia’s 50 best winners followed voting by 318 independent experts led by six academy chairs across the region.As chairperson of the Indian subcontinent I’ve had the good fortune to attend these amazing awards. Having tracked global gastronomy for three decades, I can only say that these are not just prestigious lists of award-winning restaurants which the foodies of the world follow but they have also changed the course of tourism Made restaurants into landmarks to visit and made their countries proud and created “Gourmet tourism” .
A meal at Gaggan is truly is THE Gaggan experience. Gaggan ensures that Imagination and science, creativity and art copulate to produce masterpieces of flavour and texture and yet retain their authentic Indian flavors. Therein lies the Gaggan magic. Be it the Bombay Bhel, idli sambhar, smoked eggplant cookies and more. Gaggan’s multi-national young dedicated brilliant team of 67 delivers a mind-blowing experience in the two leveled bungalow (we dined in the new “den” which has recently been added on). It was a delight to meet the brilliant Chef Garima Arora and the team. Also the French trained patisseur Solanki Roy from Kolkatta whose desserts are memorable. I can still savor the flavour of the Indian ghewar and Japanese strawberry…a lyrical jugalbandi!
THE DREAM TEAM
Asia’s 50 best, The worlds 50 best, Latin America’s 50 best restaurant awards have changed the course of global gastronomy. Driving these awards and making them into high-octane international influential forces ( in gastronomy And tourism) is the London-based dynamic dream team. Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew work the memorable magic. As do Tiago Restani, Francesco, Laura Price, Rikki Muddie and Emer Schlosser and together they ensure clockwork precision. Worlds 50 best, Latin Americas 50 best and Asia’s 50 best are not just influential list-makers but also taste makers. Riveting talks and cooking sessions are also held around each award ceremony. And through the year foodies around the world follow each and every deliciously informative step the Academy takes.
Missile pao, Pasta nashta, Mr Aloowalia…serving all this and more is one more restaurant which joins the new Tsunami of “Modern Indian” restaurants sweeping Mumbai. We check it out to find out which of it’s names it lives upto “Hitchki” as in the hiccup which connotes that some one is remembering or thinking of you? Or “hitchki” as in the hiccup, the glitch? the setback? Impediment? It turns out to be the first. Happily.
Read my detailed review on http://www.whatshot.in/mumbai/critic-review-hitchki-plays-with-indian-flavours/C2722
A couple of weeks ago, I chanced upon such a highly enjoyable, moderately priced restaurant. We drove to India Bistro in Chembur and I’m happy to report that the experience was enjoyable on almost every count.
Read my detailed review on http://www.whatshot.in/mumbai/critics-review-india-bistro-is-for-the-modern-indian/C2681
I’m on a pilgrimage.I write from the holy of holies gastronomic destination, Japan. I revel in their unmatched reverence for the freshest of ingredients. We dine at the Worlds finest restaurants, be it the three Michelin starred Ryugin where Yamamotosan dazzles with his luxurious flamboyance, the superlative Michelin starred Narisawa san serves up magic. Alain Ducasse’s starred and super elegant Beige to the inexpensive soba restaurants to Tsukiji the Worlds largest seafood market…it’s a dream come true. And flying in specially to guide me is Chef Dharshan Munidasa (half Japanese) whose three award-winning restaurants in Colombo are internationally well-known. At the heart of it all is theiconic Mandarin Oriental which brings contemporary elegance to Nihonbashi, the historical and cultural centre of Tokyo commerce. Here in it’s iconic Sushi soro (sushi in the sky) maestro Yuji Imaizumi takes us through a Omakase experience “Edo-mae” style of traditional sushi. The massage of the senses continues in their heavenly space in the sky spa. “Totally Tokyo” rice plays a stellar role, plum, green tea, pine and bamboo too.. Food is God. And I bow in deep reverence. My Japanese language lessons are coming in handy enough to say “I love Japan” Nihon Ga suki dis
It sure is the coolest haute restaurant to open in the past few months. And that’s not just because it’s uberstylish and housed in Asia’s largest ice factory ( a part of it is still operational). It’s because it delivers personalized warmth and hospitality along with global flavors.
Read my detailed review on http://www.whatshot.in/mumbai
I dine at the world’s best restaurants, as part of International Restaurant award academy juries but let me put on record that for the past three decades, I’ve been a a full time fan of the two 95 year young men, founders of my all time favorite Inexpensive, family run Mumbai eateries…
“Shree Thaker Bhojnalaya” (Kalbadevi) and “Café Britannia” (Ballard Estate). It was indeed my lucky day, thanks to the vivacious and ever helpful Lopa Chinai who looped in Viren Desa who conducted an information packed walking tour of Ballard Estate. The 95 year young Boman Kohinoor of Café Britannia buzzed around tables showing his recent photo with Kate and William and their unique berry pulao continues to be the star.
I once again tripped out on the vegetarian Gujarati, Rajasthani thali at Gautam and Maganbhai Purohit’s “Shree Thaker Bhojnalaya”. I got high on my forever favorite ghee and then on the timeless elegance of the restored Royal Opera House, all thanks to the curator Asad Laljee. All in a delicious day’s work to kickstart 2017 to a high, happy note.