While most of us stick to using emojis on our phone to help portray our moods, one restaurant in Bangkok is taking patrons on a “journey through modern Indian cuisine in 25 emojis.”

But with 25 courses, such an impressive display of culinary talent must come at a pretty hefty price. Gaggan Restaurant, which has the distinction of being the number seven restaurant in the world, offers customers this delicious journey for just $300 a person.

And while such an expensive meal might not be in the cards for most of us, one couple decided to shell out $600 on their anniversary and indulge in the Indian delicacies prepared by chef Gaggan Anand. Keep reading to hear their thoughts on the extravagant tasting menu.

“My wife and I first went to this restaurant on our honeymoon in 2013. It wasn’t very well known then, the concierge at our hotel couldn’t even give us directions (and he was sporting a clef d’ors badge!)

Back then, they had 2 set menus and an a la carte option. We went the first time and had a set menu for about $70 for two and enjoyed it so much we went back a couple of nights later for the à la carte.

For our fourth anniversary, we made the trip back to Bangkok and before we had even booked flights, I had booked us in at this restaurant we had raved about ever since our honeymoon.

When we arrived, the maître d’ told us that we were invited to the chef’s table and did we accept (of course!)

The restaurant has changed a bit in the last four years, renovations etc. and the chef’s table was in the extension to the main restaurant and upstairs. We went upstairs with the 10 other guests and these were the menus placed before us — oh boy!”

“I’ve included another photo which is a bit clearer. The pen marks are where the new wine was to be poured — we couldn’t NOT have the matching wine — and what a fantastic decision that was too.”

“Here we have the first course: paan.

Paan is a traditional Indian street food made with betel leaf, a variety of fruits, spices, seeds, and occasionally tobacco.

This paan had a small betel leaf prepared in a light tempura batter and some chilli dabbed on top — a far cry from the paan I had first tasted at about 1am on the streets of Delhi!”

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