>> The only time he’s cooked in India was at the recent Kothari-Bharthiya wedding in Chennai when guests were afforded a chance to sample his famous molecular gastronomy as applied to Indian cuisine. But, of course, most Indians who can tell their okra from their oysters are familiar with celebrated chef Gaggan Anand and his eponymous restaurant on Bangkok’s rue Soi Langsuan, (rated ninth on the Asia’s 50 best restaurant list).