Page 74 - Masala E-magazine Vol 9 Issue 2 October - November 2017

Dining

Gaa-rismatic

Cuisine

Gaa proves to be a culinary wonderland with a diverse range of cuisines

and cooking techniques curated by innovative Chef Garima Arora.
By Raksha Sachdev
Canapés

Nestled in the back of a small and narrow soi in Langsuan lies the eclectic Gaa.
Painted in bright yellow and shocking pink, the shophouse turned restaurant
boasts an ambience that is laidback and modern, not common to the more
orthodox ne dining experience. Instead, Gaa pays homage to their previous
tenants by maintaining the rustic look, ambient lighting and un nished
ceiling, while adding a beautiful mural of the former owner.

The brainchild of Gaa is the
extremely talented Chef Garima
Arora. Originally hailing from
Mumbai, Garima has worked
as the chef de partie at a two
as the chef de partie at a two
Michelin star restaurant called
Michelin star restaurant called
Noma in Denmark and as the sous
Noma in Denmark and as the sous
chef of Gaggan in Bangkok. She
chef of Gaggan in Bangkok. She
Baby corns coated
takes inspiration from around
takes inspiration from around Baby corns coated
in lime and chilli oil
the world, as her creativity is a
the world, as her creativity is a in lime and chilli oil
direct re ection of her identity
direct re ection of her identity
and past experiences, making
and past experiences, making
it unjust to classify the food at
it unjust to classify the food at
Gaa as one singular cuisine.
Gaa as one singular cuisine.
Chef Garima Arora
Instead of focusing on a speci c
Instead of focusing on a speci c
style, Garima focuses on a taste culture by using only locally sourced
style, Garima focuses on a taste culture by using only locally sourced
ingredients from Thailand. The idea of Gaa stemmed “only six months ago
ingredients from Thailand. The idea of Gaa stemmed “only six months ago
after [Garima’s] trip to Udon Thani, where [she] discovered Thai fruits and
after [Garima’s] trip to Udon Thani, where [she] discovered Thai fruits and
vegetables that most Thais have never heard of”.
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