5 days ago
Gaggan Anand Opens First India Restaurant, Raga, in Delhi
Gaggan Anand is a famous chef born in Kolkata.
He has cooked Indian food in other countries for almost 25 years.
Now he has opened his first restaurant in India, called Raga.
It is in Janpath, Delhi, and he runs it with chef Rydo Anton.
The restaurant serves a special meal with 22 courses.
Some dishes are playful versions of foods such as yoghurt chaat and golgappa.
Anand says the menu is made for people in Delhi rather than copied from his Bangkok restaurant.
He hopes Indian diners will enjoy the food and also teach him something new.
Michelin-starred chef Gaggan Anand opened Raga at Delhi’s Janpath on Wednesday.
Raga is Anand’s first restaurant in India after nearly 25 years of cooking abroad.
The restaurant’s name combines “Ra” from Rydo Anton and “Ga” from Gaggan Anand.
Its 22-course tasting menu costs Rs 11,111 per person and lasts about three hours.
Raga blends Anand’s experimental approach with Indian memories and dishes developed for Delhi diners.
- Who
- Kolkata-born Michelin-starred chef Gaggan Anand and chef Rydo Anton.
- What
- They opened Raga, Anand’s first restaurant in India, featuring a 22-course tasting menu.
- Where
- Janpath in Delhi, India.
- When
- Raga opened on Wednesday; the article does not provide a calendar date.
- Why
- Anand wanted to bring his ideas about Indian food back home and see how they are received by Indian diners.
Key facts
- Restaurant
- Raga
- Location
- Janpath, Delhi
- Chefs
- Gaggan Anand and Rydo Anton
- Menu
- 22-course tasting menu
- Price
- Rs 11,111 per person
- Dining time
- Approximately three hours
- Culinary background
- Anand’s Bangkok restaurant Gaggan topped Asia’s 50 Best Restaurants list five times and earned two Michelin stars.
Quotes
Gaggan Anand
Kolkata-born Michelin-starred chef and founder of Raga
“For almost ten years I have been trying to do something in India. Different opportunities came, things almost happened, then they didn’t. This time the location at Janpath excited me, the people came together, Rydo was ready, I was ready. So I thought, okay, now let’s do it”
telegraphindia.com
“Earlier, progressive meant technique. Now for me it is more about the thought. It can be memory, humour, music, texture, emotion… anything. Technique should disappear. You should not eat something and think, wow, what technique. You should just feel something”
telegraphindia.com
Sources
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