El Bulli-trained chef Gaggan Anand saw his Bangkok restaurant, Gaggan, named Best Restaurant in Asia for a record fifth time in 2025.
“The hero is the food,” he says of his restaurant featuring deconstructed Indian cuisine with French, Thai and Japanese influences — an approach often labelled molecular gastronomy.
Anand prefers the term “progressive” for his cuisine, focusing on transforming subcontinental dishes with quality ingredients and modern techniques.
“This dish,” explains Anand, “is a playful expression of balance, inspired by the street-side energy of Indian bhel puri. At its heart is avocado, rich in healthy fats that support heart health and satiety, combined with lime and tomatillo for brightness and digestive stimulation.
“Using fresh herbs, chilli and raw ingredients keeps the dish vibrant and nutrient dense, while avoiding heavy cooking methods that diminish natural benefits. It is light yet satisfying, designed to energise rather than weigh you down.”
GUACAMOLE BHEL PURI
Ingredients
1.5 pc avocado
10 g red onion, finely chopped
3 g coriander chiffonade
15 ml lime juice
5 g jalapeño, finely chopped (seeded)
15 ml olive oil
3 g fine salt
30 g fresh tomatillo salsa
Method
- Mash avocado with olive oil, lime
juice and salt - Add red onion, coriander, and
jalapeño. Fold gently with a spatula - Fold in the fresh tomatillo salsa
- Taste and adjust seasoning
FRESH TOMATILLO SALSA
Ingredients
1.25 kg tomatillos
300 g white onion
5 g salt
20 g garlic
75 g serrano chilli
10 g cilantro
Method
- Cut tomatillos and onion into
chunks - Remove seeds from the chilies
- Blend all ingredients until smooth
- Adjust seasoning