★ STARRED KITCHEN
Gaggan Anand Sauce Recipes
Independent adaptations of Gaggan Anand's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Gaggan Anand.
Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.
By the numbers
4
recipes
0%
pour-and-shake ready
6
ingredients per recipe, field average 6.8
White vinegar is Gaggan's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Gaggan reaches more often for ginger (50% vs 8%), white vinegar (50% vs 2%), and onion (50% vs 8%).
Recipes
Vindaloo SauceOn the jar: VINDALOO SAUGaggan Anand's fiery vindaloo sauce for pork.Yuzu Kosho MayoOn the jar: YUZU MAYOGaggan Anand's yuzu kosho mayo for fried foods.Chili ChutneyOn the jar: CHILIGaggan Anand's chili chutney from his Lick It Up snack.Onion JamOn the jar: ONION JAMGaggan Anand's cherry-balsamic onion jam companion.
Kitchens
- Gaggan Anand · Bangkok
- Gaggan · Bangkok
Awards
- Michelin (Gaggan Bangkok)
- Asia's 50 Best
Citations
- Vindaloo Sauce · adapted from Gaggan Anand / Four Magazine
- Yuzu Kosho Mayo · adapted from Gaggan progressive Indian-Thai pantry
- Chili Chutney · adapted from Gaggan Anand / World's 50 Best Masterclass
- Onion Jam · adapted from Gaggan Anand / World's 50 Best Masterclass
Every recipe lists its source and original title in the Provenance section of the recipe page.