Chef Gaggan Anand

In a culinary first for the four-time Asia’s 50 Best topper, expect the unexpected when two-Michelin-starred Gaggan is in da house: an Escoffier menu.

In his own words: “The year 2000 marked a new millennium and, as a young chef graduate, I started as a kitchen management trainee at the Taj Group. There I learned the basics of the industry, but at that point I had not found Indian cooking very attractive, and thus was more interested in learning about western cooking. It became my mission to perfect my abilities in French cooking. However, life is all about uncertainty, and I left the job on a whim and went on a solo career of struggle, uncertainty, and growth. I had my midlife crisis considerably early back then and learned lessons that you couldn’t buy in the most famous university, but rather ones that only come with reality checks.”