There are extraordinary chefs out there. And then there’s Gaggan Anand. The maverick, the culinary genius, but most importantly, a man with a soul. "When I was young, I did not have famous chefs supporting me. For me, this pop-up is also my way of supporting young chefs in India," Anand tells me about Chef Adwait Anantwar, head chef at INJA.
Over two days between October 11th and 12th, Gaggan x INJA pop-up served about 60 gourmands in the city between a dinner and lunch service, respectively. Priced at Rs. 30,000 per person, the pop-up sold out within five seconds when the tickets went live last month.
The Ambience
Situated at The Manor in Delhi, INJA, under the leadership of restaurateur Panchali Mahendra, has consistently proven itself as a fine dining hub in Delhi serving Japanese cuisine with an Indian twist. This evening, the mood is upbeat. Chef Gaggan Anand is in the house, mingling, engaging, and entertaining with his antics and storytelling. But that’s Anand— every dish is a piece of art, with a backstory that you remember long after you have savoured every bite.
At this particular pop-up, Chef Gaggan worked with Chef Adwait to curate a 14-course menu with a combination of dishes that are iconic from Gaggan in Bangkok and INJA— it’s a showcase of collaboration in culinary journeys.
The Experience
The food rendezvous commences with a signature Gaggan dish - Yogurt Explosion - a chatpata flavoured yogurt meant to be eaten in one bite, representing Chef Gaggan’s interpretation of fusing Indian flavours with techniques of molecular gastronomy, which he experienced at ElBulli. What follows are courses that fuse art and food with perfect balance. The Aloo Gobi Cookie, an effort of Chef Gaggan and Chef Adwait, turns out to be a bite-sized burst of flavours reminiscent of the traditional aloo gobi as one bites into it. Whether it’s the Charcoal 65 (an interpretation of the popular Chicken 65), the Michinga Pakoda by Chef Adwait, the Paturi, the Claypot Rice, or the Ema Datshi, the evening unfolds with focus on fine food, ingredients, and supporting cocktails.
The Cold Curry—a cold coconut curry—an interpretation of the Kerala curry by Chef Gaggan, surely steals the show for me. For the sweet tooth, the Monaka and Gulkand Mochi end the meal on a right note. And the final dish— the iconic Lick It Up that interprets Kiss’ legendary song Lick It Up on a plate, truly defines what makes Gaggan Anand a legendary chef. Every detail, every nuance of it is balanced, fun, and leaves you wanting to experience the stories of ‘Gaggan’ in Bangkok beyond the evening.
RR Verdict
Pop-ups and chef collaborations are becoming a popular format in Indian fine dining, and one that we appreciate. It brings to the fore the brilliance of chefs, their minds, and creativity from across the world. And this particular collaboration between Gaggan Anand x INJA was on point.
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