Lick It Up
Gaggan Anand's signature: the essence of a good curry with sweet, sour, spice, and savoury notes spread on a plate — a gel, jam, chutney, and purée designed to be eaten without cutlery.
Gaggan Anand
Gaggan
BritishAdvancedLow CarbonSeasonalZero Waste
Prep Time
15m
Cook Time
5m
Food Cost
45%
Sustainability
82%
Ingredients
66
Proteins
Fresh Oysters⚠ Allergen
seasonal150.0g
Caviar⚠ Allergen
standard20.0g
Other
Champagne
standard100.0ml
Lecithin⚠ Allergen
standard2.0g
Seasonings
Salt
standard2.0g
Fruits
Lemon
seasonal30.0g
Method
1
Shuck oysters carefully, keeping in their shells and ice-cold.
Garde Manger10m
2
Combine champagne with soy lecithin using an immersion blender to create stable foam.
Garde Mangerfoaming5m
3
Top each oyster with champagne foam and a pearl of caviar.
Garde Mangerfoaming2m
4
Garnish with microgreens and a squeeze of fresh lemon juice.
Garde Manger1m
Contains Allergens
MollusksFishSoybeans
Techniques
Foaming
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