Drawing on his memories of the amazing street food and the diversity of India’s different regional cuisines, Chef Gaggan Anand has used science and modern technology to create modernist and progressive re-interpretations of traditional recipes that have made his restaurant, ‘Gaggan’ one of the top culinary destinations in Bangkok. TIME magazine even dubbed him the “Captain Kirk of cuisine”.In February 2013, Gaggan’ was voted at No. 10 at Restaurant Magazine’s inaugural edition of the Asia’s 50 Best Restaurant list 2013. And later in May 2013, it was ranked at No. 66 in the magazine’s list of Top 100 Restaurants in the world. This year he was voted the No. 3 restaurant in Asia and wooping no. 17 in world 50 best 2014, also winning the highest new entry award, climbing 49 spots was one of his greatest achievements so far.In 2012, Chef Gaggan was one of only two Asians to speak at BCN Vanguardia, the International Gastronomy Conference in Barcelona, sharing the stage with some of world’s top chefs. And for the second year in a row, the Thailand Creative & Design Center (TCDC) asked him to hold a workshop at their annual symposium “Creativities Unfold, Bangkok 2012: Design is Opportunities: Innovation, Strategy, Business” calling him an “innovation & design guru who changed Indian food.