Gaggan No More. Why Has Asia’s Best Restaurant Shut Down?

Gaggan No More. Why Has Asia’s Best Restaurant Shut Down?
Gaggan shuts, Chef Gagan Anand looks ahead , Photo Credit: Shutterstock

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Roshni Subramanian
August 28 , 2019
02 Min Read

It was back in 2016, when Chef Gaggan Anand announced the closure of his flagship restaurant in 2020, that the culinary world was hit by a storm. While we were wondering if we still had time to quickly fly for a meal to Bangkok, Gaggan served its last meal on August 24, 2019. Well, predictability has never been the chef's forte and while gastronomes are left heartbroken, Gagan Anand has already moved on to his 'second innings'.

View this post on Instagram

Sorry 😐 🙏 an apology 🙈🙉🙊 from me and my 64 rebels. But it’s high time for me to give u my side of situation... Please read all the 3 pages u will know why and how especially those who have received reservation cancellation emails so late #gaggan #sorry #hugmeismelllikecurry

A post shared by Gaggan Anand (@gaggan_anand) on Aug 19, 2019 at 5:50am PDT


So what made Gaggan get Michelin Stars twice and be called Asia's Best Restaurant ? To sum up, a Kolkata-born-Punjabi-chef, trying to cope with personal issues moves to Bangkok, unaware how much of a sensation his food will create in the coming years. Eating at Gaggan was an indulgence. An extravagant 25-course emoji menu with exquisite wines and the opportunity to be hosted by the chef himself, what could be better? Credited with putting Indian traditional food on the global map and redefining fine-dining, Gaggans’ ‘Progressive Indian Cuisine’ had intrigued curiosities for almost a decade.  

The restaurant’s special invite only section, Lab, is where the chef served his last meal. While the decision to bid farewell to Gaggan is a massive disappointment, Anand is already working on Phase 2. He posted a heartfelt apology on Instagram and revealed his plans for the future where he will be moving to Japan to start a venture in collaboration with Chef Takeshi Fukuyama in 2021. He's looking forward to “change the history of gastronomy.”

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