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Title : 'I could charge double and still be sold'
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'I could charge double and still be sold'

a chef, whose progressive Indian restaurant has been named best two years of Asia, denounced the good food and is committed to keeping food affordable place.

"With my ranking, awards and fame ... could raise prices to double and still be exhausted every night with the same food. Exactly the same food," he tells Talk Asia.

"But we will not do that because we want everyone to come here -. Not only a certain class [person]"

Humble Pie

Gaggan opened its namesake in the capital of Thailand in 2010 with the mission and vision to "revitalize" Indian cuisine by exploiting molecular adding contemporary and traditional Indian dishes restaurant turns techniques.

Although molecular gastronomy and fine dining usually go hand in hand, the Gaggan chef, 35, wants to leave the elite image associated with both genders.

"My restaurant is open 365 days a year and are at a very affordable price. For 'fine dining', I think we are one of the cheapest in the world," says chef born in Calcutta, which he studied at El Bulli, in Spain, before opening his own restaurant.

The restorer unpretentious says Gaggan not have a public relations department, because they do not believe in it.

"The best public relations is its food."

The end of an era?

To Gaggan, all good things must end -. Even his restaurant

"Nothing happens over 10 years," he says. "I think I will not be able to cook this for 20 years That's what I learned from elBulli -.. Closed at its peak

" We have done five years ... I will run the horse 10 years, then I'll stop. "

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