Gaggan Anand

How did you become a Chef?

I always loved cooking with my mom. Since childhood, it was not something that I had to really think about. Either I loved cooking or drumming.

How would you define your cuisine?

It’s a progressive Indian cuisine. My travel to Japan made it progressive, my experience with elBulli gave the vision. My toos and taste with Indian food gave the cuisine.

What are your favorites products and criteria for choosing?

I source most of my ingredients from Japan. Spices from India. I choose on the basis of season, freshness, availability and the new menu that we are always working on.

What is your signature?

Yoghurt Explosion. That is my signature dish. That is what actually made me famous. My menu will always have that.

What professions surround you and what would you like to pass on to them?

Be a leader, always cook, keep creating, keep experimenting, keep taking risks, keep making mistakes, keep learning.

Do you have a Chef’s tip for Sunday cooking?

Keep it minimalistic.