Gaa, the renowned restaurant, first opened its doors in 2017. It was originally located in Lumpini but has since moved to Sukhumvit 53. It is housed in a 60-year-old traditional Thai house, transformed into a unique dining destination by the Bangkok-based design studio Architectkidd. This Indian fine dining restaurant in Bangkok is under the visionary leadership of Chef Garima Aurora, who made history as the first female Indian chef to be awarded a MICHELIN Star. Over the years, Gaa has consistently earned One MICHELIN Star multiple times and was honoured with its first Two MICHELIN Stars in 2024. Chef Garima's culinary prowess and innovative spirit are evident in her fearless and bold approach to blending her Indian heritage with Thailand's diverse and abundant ingredients. This daring experimentation has set Gaa apart, earning Chef Garima the well-deserved respect and admiration of the culinary world.
The dinner consists of eleven courses. Guests can elevate their dining experience by pairing their delectable dishes with champagnes, wines, or the restaurant's house-made kombuchas.
The first course, Chaat, is a frozen pomegranate disc arranged over yoghurt, fried betel leaves, ompodi, and a chutney of lime and basil. To enjoy this course to the fullest, guests must mix all the elements before savouring. The dish presents a delightful interplay of textures and flavours, encompassing notes of umami, fruity, creaminess, zinginess, subtle bitterness and a hint of spice. This course's taste mix makes it a fun way to start.
The second course features a delightful selection of snacks, each consisting of three small, delectable bites. The first bite introduces a buckwheat crisp topped with the rich and smoky flavours of jaggery butter, complemented by the earthy and umami essences of wild mushrooms and decadent caviar.
Following the first bite, the second bite showcases a crunchy brioche toast, spread with tantalising chilli paste and crowned with uni, known for its uniquely briny and creamy taste.
The course reaches its peak with the final bite, a Southern Indian-inspired rice pancake adorned with vibrant and tangy tomato chutney. These artfully crafted small bites are meticulously designed to awaken the senses, offering a harmonious blend of flavours and textures that heighten anticipation and delight the palate in preparation for the forthcoming courses.
DIY Bhel, the third course, is a spicy chutoro salad with chopped onion, coriander leaf, green chilli paste, and corn butter sauce. The salad dressing is made from fermented chilli and bitter orange. It is served with two Indian biscuits resembling taco shells. Guests are encouraged to mix the salad before filling the mixture into the cavities of the taco shells. With its rich fattiness from the chutoro and the corn butter sauce, satisfying crunch from the taco shell, and a medley of herbal, spicy, citrusy and briny notes from the aromatics, chillies, and bitter orange, this dish promises a truly memorable culinary experience.
Gobi Paratha is Chef Garima's take on her grandmother's paratha recipe. Instead of the usual flatbread, the paratha is transformed into a delightful ball filled with flavourful spiced sautéed cauliflower. The dish resembles takoyaki and is accompanied by house-made whipped fermented butter. To relish the dish, it is recommended to cut the ball in half and spread the butter, allowing the spicy, crunchy fillings and the soft, cake-like texture of the paratha ball to blend harmoniously with the tangy and creamy notes of the fermented butter.
Summer Curry is a cold curry featuring blue swimmer crab tossed with nutty barley and aromatic long peppercorn oil. The crab is covered with refreshing apple ice and crispy fried okra. The dish is drizzled with vibrant green oil made from grilled banana and curry leaves. The taste experience is a harmonious blend of flavours and notes, creating a dish that delights the senses.
The sixth course, Crayfish, features perfectly grilled crayfish adorned with a rich and luscious betel sauce. The crayfish is gently nestled between two fragrant grilled betel leaves, adding a delightful herbal essence. This masterpiece is elegantly presented on a bed of sweet and tangy puffed rice, creating a harmonious blend of flavours and textures that will delight the palate.
Beef Kebab is the next course, made from local wagyu A4. The meat is seasoned with Thai garum masala. The beef is served with smoked tofu cream. The whole dish is drizzled with beef jus. This course comes with a bowl of fried rice that contains ghee, pickled cabbage, and pomelo. The fried rice is covered with shaved pra fruit. Pra fruit from the south of Thailand looks like a bean with a taste similar to almond or cashew.
The Tandoori Story is the highlight course for its boldness, exemplifying Chef Garima's culinary mastery and fearlessness. The course is a delightful ensemble of tandoori-grilled semi-ripe durian, skillfully garnished with luscious curry yoghurt and crispy roselle saag and paired with warm tandoori rotis. Complementing the dish is an array of carefully selected condiments that further elevate the dining experience, providing a symphony of flavours that truly captivate the senses.
The dessert starts with a palate-cleansing serving of wild mahua flower ice cream. The mahua flowers, native to central India, are carefully harvested just once a year, making this delicacy quite special. This unique ice cream is then complemented by a refreshing and sweet lychee toddy granita. The distinct taste of mahua is similar to dates, adding a rich and exotic flavour to the overall experience.
Patoli is a steamed rice dumpling filled with coconut and sweetened with Indian sugar. The dumpling is carefully wrapped in a fragrant turmeric leaf, which imparts a subtle, earthy aroma to the dish. It is accompanied by three condiments: warm ghee for richness, spiced sugar for a hint of warmth, and sea salt for a touch of savoury contrast. This combination of flavours and textures creates a delightful and well-balanced culinary experience.
Mithai is a petit four consisting of three bites of confectionery. The first bite features a rich cardamom-infused chocolate, offering a burst of aromatic flavour. The second bite introduces the unique combination of caramel and chickpeas, providing a sweet and nutty sensation. Lastly, a motichoor ladoo filled with dark chocolate surprises the palate with its traditional yet decadent taste. This delectable assortment is complemented by a serving of aromatic chai tea, creating a perfect balance of flavours for a delightful treat.
For those seeking an unforgettable journey through the bold and intricately crafted world of fine-dining Indian cuisine, Gaa offers a truly exceptional experience.
Gaa
Hours: Daily, 17:30 - 00:00 hours and SAT-SUN, also 12:00 - 15:00 hours
Tel: +6663 987 4747
Website: https://www.gaabkk.com/
Facebook: https://www.facebook.com/gaabangkok
Instagram: https://www.instagram.com/restaurant_gaa
E-mail: info@gaabkk.com
Location: 46 Sukhumvit 53 Alley, Khlong Tan Nuea, Watthana, Bangkok 10110
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