Gaggan Anand: A Culinary Maestro on the Move
Picture this: the culinary wizard Gaggan Anand, a full‑size character with more energy than an espresso shot, strides into the dining room at Mandala Club just as we’re about to wrap up lunch. Dressed in a throwback tee and jeans, he pauses to greet a table before disappearing back into the kitchen.
Former powerhouse behind Asia’s Best Restaurant in 2019—now closed and reborn with fresh partners—Anand is as outspoken as he is a culinary trailblazer for modern Indian cuisine. His latest venture won the fifth spot in Asia’s 50 Best Restaurants this year, announced in March.
From Pop‑Up to Permanent: The Mandala Club Saga
- Gaggan’s team of 30+ front‑of‑house and kitchen staff, originally from his Bangkok outpost, has been transferred to Mandala Club for what was intended to be a two‑month pop‑up.
- The positive buzz turned that stint into a full‑month run now lasting until March 2022.
- With his crew in full swing, Anand has temporarily shut down his flagship Thai restaurant.
High‑Energy, Low‑Nonsense Atmosphere
The space has been transformed from the serene, nature‑inspired Mirazur pop‑up to a dark, moody playground that buzzes with pop‑art splashes. Walls shout his trademark slogan: “Hug me, I smell like curry.”
Menu Magic: Lunch to Dinner
- Lunch features an eight‑course set, dinner doubles it. The team pairs these wonders with wines—no “natural” or “organic” dyed; just excellent picks.
- Example: Oriol Artigas La Rumbera 2018 from a Spanish vineyard that eschews interventions.
- During dinner, check out the S‑Wars series—a playful nod to the Star Wars saga—featuring Porg Kebab and Planet Hoth prep.
- Lunch is a teaser, delivering a taste of the culinary fireworks to come.
Why It All Works
Gaggan’s madness? It’s the same that made Asia’s Best Restaurant a legend. Combining fearless creativity, deep love for Indian flavors, and a penchant for theatrical flair, he blows expectations out of the water and invites diners to participate in a high‑octane gastronomic experience.
So, if you’re craving something that’s bold, bright, and a little bit out‑of‑the‑box—plus a good joke on the way—Mandala Club’s Gaggan Anand is a must‑visit. Remember, it’s not just a meal; it’s a conversation, a performance, a laugh‑out‑with‑friend moment. Feel free to dive in and let the delicious drama unfold.
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Get Ready to Flip Your Menu Expectations
Forget salads and hot plates—this place is tossing the whole dining‑guide concept on the floor. The first thing you’ll see on the table is a passport. Not a real one, but a passport replica that looks like it could belong to your favorite influencer, Anand. The first page is fully authentic (we’re not kidding, it’s a real passport photo), while all the other pages are blank, ready for you to fill with your own adventure.
It’s a Sort Of “Sticker‑Adventure”
In addition to the passport, there are tiny emoji rubber stamps and a red ink pad. The emoji palette is a wild ride—a classic thumbs‑up, a smiling face, and…well, a middle‑finger. No deep symbolism here, just a playful nod to “let the fun begin.” It’s all part of the vibe: travel to wherever Anand wants you to globetrotting through taste.
Why the “Sticker” Ritual?
- The staff is a squad of folks who bring contagious energy, flipping the restaurant into a playground.
- Each dish arrives fast—think quick‑serve poetry—so you’re on your toes.
- After each bite, the staff nudges you to pick a stamp that captures your emotional response to the food.
Lunch Itinerary: A Quick Ride Through the Food Matrix
1⃣ Yogurt Explosion
The first stop is a spin‑tastic yogurt sphere seasoned with chaat masala and a dash of black salt. It slides onto a Green Lotus Pad—a platter of green chutney designed for a single, powerful bite. This dish first debuted on the menu back in 2010, and it still lives up to the “explosion” promise.
2⃣ Surf & Turf: The Ultimate (and Unexpected) Combo
Hold your breath; we’re about to mix the “up in the clouds” and “down in the ocean.” Imagine a foie gras ice cream (yes, ice cream of rich fat from a goose) simmered in almond liqueur, paired with a mango yuzu mousse. It comes accompanied with a poached ankimo piece, cured with miso and sake—complete chef‑expert gluten-free trickery.
The menu adds a seasonal whisper about “autumn vibes” and also pays homage to Anand’s Japan fandom. Think autumn leaves in a winter salad, and at the same time, a sushi roll that flies out of your kitchen.
Bonus Fun: The Passport Finish Line
At the end of the meal you’ll have a full page of stamps, ready to be your travel log. Sign on the dotted line, take a photo, and show off to your friends as proof you attended the most epic roller‑coaster of lunch.
Final Thoughts
While Anand can’t produce the full sensory explosion of his Bangkok joint—music can’t travel due to regulations—he compensates with incredible front‑of‑house charm. The pace, the copied stamps, and the bold gastronomic flairs get you out of the ordinary dinner limbo and back into adventure. It’s a quick, zesty melody of tastes: a one‑bite yogurt burst followed by a surreal surf‑turf dreamfest, capped off with your personalized passport.
Go on—collect that passport, stamp your experience, and let your taste buds hit the world’s high‑score level!
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A Taste of Innovation
The Sixth Course: Kachang Uni
“Best Hits” From the Past
– Idly Sambar
A fluffy, fermented rice‑lentil cake drizzled with coconut chutney and crowned with a frothy sambar swirl. It’s the South‑Indian classic turned into something airborne and deliciously airy.
– Charcoal
Imagine a dark, almost in‑visible ball of fried batter soaked in a creamy tomato‑cashew ma khan i sauce, filled with juicy marinated chicken tikka masala. The bite is a wild explosion of flavours and it’s one of the chef’s favourite surprises.
– Basmati Rice & Mud Crab Curry
Even with the chefs’ colourful play, the simple powerhouse of basmati rice still finds its place. Finish it with a bowl of comforting mud crab curry—plain, hearty, and surprisingly satisfying.
– Dessert: Anand’s Tiramisu
Four chocolate varieties—white, milk, caramelised, and dark—layered atop the classic tiramisu structure, a sweet nod to wanderlust and a cheeky delight for the palette.
A Brief Peek, More for the Full Plate
This six‑course spread offers a whirlwind tour into Gaggan Anand’s culinary world, but the real adventure is waiting at dinner time. One thing our palate missed was the music; an extra sonic layer would have made the culinary journey feel even more alive.
