18 Courses Designed by Gaggan Anand, The Food God

Chef Gaggan Anand is a celebrity in the culinary world. His restaurant, Gaggan Bangkok, has been awarded the 'Best Restaurant in Asia' title and his is the only Asian restaurant in the Top 10 of the World's 50 Best Restaurants.

Currently on an Indian tour organised by WhatsHot.in, he is hosting closed-group exclusive dinners in Delhi and Mumbai. With Chef Gaggan on the pass and his team (specially flown in from Bangkok) behind the counter, the food can be nothing but mind-blowing! Here is a first-look at the special 18 Course Dinner at Dusit Devarana, curated and created by the best Indian chef in the world.

The menu, reflective of the chef's signature style, was playful. Each dish had Indian roots and was presented in a way that was unexpected and unique.

COURSE 1: Dahi Chaat

A globule that slipped off the metallic spoon it was as different from a plate of chaat as can be. Yet, when it exploded inside the mouth, the flavours were familiar and perfectly balanced. Yoghurt, sonth chutney, cumin, one could taste each ingredient as they collectively played a wonderful medley.

COURSE 2: Pyazzi

A cylindrical disc with a slight yellow tinge, Pyazzi is the chef's take on a non-fried Bengali onion pakoda. The texture was powdery and one could taste the mustard flavour that Bengali cuisine is partial towards. Chef Gaggan was born in Kolkatta, perhaps this was a tribute to his roots.

COURSE 3: Golgappa

You've had golgappas, puchkas and pani puri. But you could not have imagined the combination of chocolate and golgappas. That is what this course brought forth. A white chocolate hollow ball, filled with chilli golgappe ka pani. Very intriguing and a little play on the palate.

COURSE 4: Vada Pav

Yes, you read that right. Chef Gaggan took the Mumbai classic street food favourite and gave it his own twist. Shaped like a laddoo, the dish was covered in a crumbly masala, which added to its intensity. It was served on an Indian themed platter with the words #GagganMadeInIndia on it.

COURSE 5: Charcoal

Served in a leaf bowl, we were asked to guess what this dish was made up of. One bite and we knew - it was his take on the famous sweet potato chaat available on road-side stalls. The yoghurt centre, sweet potato filling and a crunchy exterior made with tempura batter, this made it to our top 3 favourite dishes of the evening.

COURSE 6: Delhi Belly

This perhaps, was the one let-down of the otherwise phenomenal meal. A ceviche inspired dish, served on an ice-bed, it was stuffed with a tangy corn chaat.

COURSE 7: Gucchi

Presenting - the piece de resistance. The rare Kashmiri morrel mushroom is given centre stage by recreating a forest on the earthy wooden log. The gucchi stood tall on a morrel paste, with a generous sprinkling of chilli soil around it. To be eaten in one bite, if you have only one dish created by Gaggan, let it be this.

COURSE 8: M4

Supposed to be Mushroom Matar Methi Malai in a false bun, it is exactly that. The 'bun' is actually a whiff of air and dissolves into nothingness as soon as you bite into it, allowing you to enjoy the creamy filling in its wake.

COURSE 9: Sarvana Bhavan

The popular udipi joint finds mention in this exclusive curated menu. Introduced to us as the lightest idli in the world, this dhokla-style-airy idli was topped with a chutney and rassam foam. Go figure!

COURSE 10: Bird Nest

Not similar to the Bird's Nest serves in Gaggan Bangkok, this dish was a crispy take on the samosa. Made of potatoes and sweet chutney powder, the presentation was as dramatic as it comes (on baskets hanging from a faux-tree).

COURSE 11: Tamatar ka Chaas

Rather simplistic compared to the other courses, this dish required you to eat the cold cherry tomatoes and grapes before the server poured the hot tomato sour on the basil oil.

COURSE 12: Patrani

Back to Kolkata, this take on the Parsi dish served steamed Betki wrapped in edible mustard leaves. Clean flavours and bite sized portion.

COURSE 13: Dhokla version September, 2015

Molecular techniques on display, the pedestrian dhokla was elevated and transformed into a powdery mass tempered with curry leaves. However, Masala Library's (Mumbai) dhokla shots surpass this version in our opinion.

COURSE 14: Egg Bhurjee

Who would have thought that our favourite dish of the evening would be the chef's version of the common masala scrambled egg. Served in an egg shell atop salt granules, the dish comprised of layers of hot egg souffle, cheese souffle and a tomato-onion masala at the bottom. To be scooped up with a spoon, each bite was a path to nirvana.

COURSE 15: Complicated Keema

Not complicated at all, this dish was perhaps put in to ensure you did not go back empty stomach (given the tiny portions in each course). One was supposed to dig in and wrap up a rumali rotis with filling of spiced keema and the onion-coriander-ginger salad.

COURSE 16: Gulabo

And just like that, it was time for dessert. Served inside a real rose flower, one had to allow the server to spritz your hand with rose water before you picked it out and ate it. The thin slices had aam-papad-like texture but were actually made of anar (pomegranate).

COURSE 17: Thanda Garam

The warm beetroot halwa complimented the chilled khurbani kulfi. To add flavour, one could scoop in some of the pistachio paste and you have a winner.

COURSE 18: Japanese Pan

What is an Indian meal, which does not end with pan? Ofcourse, Chef Gaggan had to give this a twist as well. Shaped like a maki roll, it was topped with crunchy balls and gold foil.