A Fusion of Indian Heritage and Thai Terroir
At Gaa in Bangkok, Garima Arora’s Tandoori Story is more than just a signature dish—it’s a declaration of intent. Arora found herself balancing two distinct culinary identities: Indian heritage and Thai terroir. The challenge? Finding a shared language between the two. She found her answer in fire.
The centerpiece of this dish is durian, a fruit often dismissed for its pungent aroma. But where others saw a challenge, Arora saw potential. She transformed the durian into something extraordinary by roasting it in a tandoor. The intense heat altered its texture, breaking it down into something resembling roasted bone marrow—smoky, creamy, and with a profound savory depth that erased its divisiveness.
A Bold Rethink of Ingredients
Arora pairs the smoky durian with tart roselle saag and fresh bread, creating a dish with perfect balance. The hibiscus’ acidity cuts through the richness of the durian, mimicking the structure of a classic meat dish—all without a single scrap of meat.
This dish marked a turning point in Arora’s confidence, proving that Indian techniques could open new doors for Thai ingredients. It also showed that with enough culinary rigor, a fruit or vegetable could achieve the same level of respect as any protein.
Tandoori Story remains a staple on her menu, not as a relic of past success but as a compass for future innovation. It’s a powerful reminder that honoring heritage and flavors leads to true breakthroughs in cuisine—similar to the rich legacy of Peranakan Cuisine in Singapore’s Novena district or the disciplined tradition of Japanese Kaiseki Singapore: A Cultural and Culinary Journey.
