Q. Why do you believe a restaurant becomes a brand after 10 years?
A. After 10 years you forget your passion and start franchising. I will shut shop in June 2020. It’s suicidal and every artist plans his death. I am not quitting cooking. It will be rebirth after death.
Q. What has this restaurant taught you? What is your take away?
A. Fame comes and goes, but cooking never goes away if you excel at it. I have achieved all that I dreamt of.
Q. Do you plan to move outside of Asia?
A. No. I love Asia and I love my chilli. Though, India is not ready for me.
Q. Will molecular gastronomy also have an expiry date or is it always work in progress?
A. We hate the word Molecular. We love the word Progressive cuisine.
Q. Moments that make you feel proud of Gaggan, the restaurant.
A. When people come to Gaggan, eat the food and cry, those are the most touching moments.
Q. What was the initial vision when you started Gaggan. How has it evolved today?
A. It is exactly what I envisioned it when I started. You can’t build Gaggan in one day.
Q. What are your pet peevs when it comes to guests?
A. Worst KOT (Kitchen order ticket) I have ever received was no curry, no coriander, no chilli, no spice, no turmeric. So, I asked: 'Why did you come to eat at Gaggan?' I made the person a Fish porridge.
Favourite dish at Gaggan: Yogurt Explosion
A song that keeps you going in the kitchen: Come as you are by Nirvana
End the day with: peaceful drive home with loud music
Reaction to a bad review: Laugh. If its genuine, then take a picture and send it to the team and then work on it.
Favourite restaurants: Tickets, Tenzushi, la maison de la nature goh, el cellar de can roca, ultra violet
Favourite cuisine: Indian, Thai, Japanese, HK Chinese
When not thinking about food, it's: Music
Being on World 50 Best list means: Without it I am nothing
One advice to newbie chefs: Cook, cook, cook and cook and only cook