Gaggan began cooking to help his mother. He first started his career in restaurants around India and then in other cities, such as  Bangkok, where he moved in 2007. Before opening his own establishment, he worked in other venues including under Ferran Adria at El Bulli, where many of his influences for molecular gastronomy come from. In 2001 he started a flourishing catering business -  closed six years later - and had a high position as a chef at Taj Hotels. Gaggan then bought himself a ticket to Bangkok for a fresh start at an Indian restaurant in the Thai capital. Since its opening in 2010, Gaggan has won numerous accolades, contributing to Bangkok's status as a world-class dining destination. The restaurant has become No. 1 on the list of Asia's 50 Best Restaurants for four consecutive years and has just been recognized with two Michelin stars by the Thai edition of the acclaimed French guide. His restaurant’s consistently high ratings are a remarkable achievement for an Indian chef in the spotlight of haute cuisine, and shows how the gastronomy world has gradually become more diverse and plural, highlighting also chefs from countries outside the Europe-United States circuit. Gaggan has also been known to host world-class restaurant chefs at four-handed dinners at his restaurant located in Bangkok’s hip Lumpini neighborhood. Lately, Gaggan is also proving to be a smart restaurant investor in the city, having opened businesses such as Meatlicious, a casual steakhouse/burger joint and the Sühring Twins' eponymous German restaurant. More recently, he inaugurated Gaa, a European-Asian fusion restaurant (where Garima Arora, the head chef, was recognized as the Best Female chef according to Asia’s 50 Best Restaurants) and Wet, a natural-focused wine bar - both run by Gaggan alumni. On this episode of “What’s Burning”, Gaggan’s chat with Host Mitchell Davis includes conversation around eliminating hierarchy in the kitchen, nurturing budding chefs, and the cultural value of street food.