A very interesting fourhands dinner with popup chef Gaggan with playful usage of local produce and subtle spicy flavors
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9 / 10
The bed
The tub
The hall
The humidor
The fireplace
The decor
The aperitif
Yogurt spheres
Beetroot sorbet cones
Fried buckwheat dough
Hazelnut and foie gras
Carrot tartlet
Mushroom and leek
Lick me garden greens on top of apple, peanut and duck liver
Fake egg of white chocolate with green chili yolk on red chili and fried potato nest
Salat mousse and sorbet with green chili oil
Sea urchin and raspberries in chili cone
Spare ribs with own broth and fried onion mousse
Charcoaled samosa with chai latte yogurt
Perch with radish
Raw scallops with coconut milk sorbet and fried onion topped with green and red chili oil
Banana leaf backed sea bass smoked with cedar wood topped with Bengal mustard paste
Goat with beetroot and Jerusalem artichokes
The bread
The port vindaloo
Flower power fried doughnut with saffron ice cream and pistachio powder
The dark side of the moon chocolate with rainbow flavors
Plum desserts
Aftermath
