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Food has become big business today. There exist armies of people slaving in kitchens, preparing impeccable, flawless meals that threaten to awe and overwhelm, if not necessarily please a diner. There is no magic formula to success, but what makes a chef stand apart is, simply put, originality. Be it Ferran Adrià, René Redzepi or Masaharu Morimoto, it is the pursuit of their version of perfection that has elevated cuisine to sublime heights.To go against the tide, a chef requires gumption and support from the right partners. And the most exciting chef on the scene, Gaggan Anand, has both. Owner and executive chef of his eponymous restaurant, Anand’s meteoric rise is a tale I would love to see in a tell-all autobiography and on celluloid. And now, he is set to make his debut in India.

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