A Foie gras dish reinterpreted by Chef Anand Gaggan is seen at the Gaggan restaurant in Bangkok October 1, 2013. At the eponymous Gaggan restaurant in Bangkok, Anand Gaggan applies his training at Ferran Adria's lab by translating traditional flavours from his homeland into works of art that challenge preconceptions of how Indian food should taste and look. A self-proclaimed rebel, Gaggan spoke to Reuters about his deconstructive approach to Indian cooking, ranging from spherical raita that bursts in the mouth to "Viagra" oysters with truffle foam served in a treasure chest. Picture taken October 1, 2013. REUTERS/Athit Perawongmetha (THAILAND - Tags: FOOD)