About

Gaggan Anand

Gaggan Anand was never very interested in cooking by the rules. Good thing, because breaking them changed Indian food. From Kolkata to Bangkok, from a stage at the legendary El Bulli to building a restaurant that became one of the most celebrated in the world, Gaggan has spent his career asking one question:

What if we did it differently? Food became storytelling. A tasting menu became theatre. Indian flavours found new forms, new textures and a new place on the global stage.

Awards? There were many. Michelin stars. Four consecutive years at No. 1 on Asia's 50 Best Restaurants. But standing still was never really part of the plan.

After twenty years away, Gaggan comes home — not to recreate what was, but to create what comes next.

Zorawar Kalra

Zorawar Kalra has spent his career proving that Indian food can be rooted in where it comes from and still go absolutely anywhere. In 2012, he founded Massive Restaurants with an ambition bigger than opening restaurants — to create Indian dining concepts with the confidence to stand on a global stage.

Since then, he has built, scaled and reimagined restaurants across formats and geographies, bringing together food, design, storytelling and that unmistakable warmth of Indian hospitality.

With RAGA, two decades of Gaggan’s rebellion meets Zorawar’s relentless belief in the future of Indian food.

Rydo Anton

Group Executive Chef Rydo Anton is a culinary force in his own right. Precise but never predictable, his cooking is driven by instinct, technique and a restless need to push ideas further. Across some of Asia’s most progressive kitchens, Rydo has built a culinary language distinctly his own.

At RAGA, that identity is written into the name. RA is Rydo Anton. GA is Gaggan Anand.

And RAGA is where a new story begins.