“Look at my hands,” Gaggan Anand says, showing scars and burns on each finger from cooking incidents spanning 18 years. “And my lip, too,” he mumbles as he exposes a blister from sampling a new liquid nitrogen dessert the day before. “Chefs need eight to 10 years of scars before they can be famous.”
Related: Thailand Travel Guide
With the scars to prove he’s earned his newfound fame, chef Anand has had a rock star year. In June, his eponymous Indian restaurant, Gaggan (tasting menus from $75 per person), took the top spot at S. Pellegrino Asia’s 50 Best Restaurants for 2015, rising two spots from last year. But the real victory came a month later, when the young Indian chef cracked the top ten at The World’s 50 Best Restaurants, jumping up an impressive seven spots. He talked about his edible works of art—Indian food reimagined through a molecular lens—and why this progressive eatery is worth the trip to Bangkok.