Talk:Gaggan (restaurant)

Reads like an ad
This article reads like an ad for this restaurant, and I question whether it's notable given that it's only claim to fame is an award from a small-circulation British magazine and the references are lightweight travel-type articles. In particular, the following statements are meaningless:
 * "He sought to refine Indian food to the same level as seen by other styles of cuisine such as French or Japanese." - what does this mean? Given that there are lots of high-end Indian restaurants around the world, why is this being presented as a new thing?
 * "The restaurant is located in a former colonial-era townhouse" - Thailand was never a colony of any country
 * "Prior to opening Gaggan, Anand spent time at the three Michelin star molecular gastronomy restaurant elBulli in Spain." - did he just hang out there, or did he work there? And for how long?
 * "Anand updates the restaurant every two months" - what does this mean? Does he remodel the place, revise the menu, etc?
 * "and takes regular research trips back to India" - what does this "research" involve?
 * "This has resulted in" - how? Did he take the idea from other restaurants? Nick-D (talk) 02:00, 16 November 2015 (UTC)
 * I've edited all those lines as noted. As for the "small-circulation British magazine", while you might personally not think much of it, I'm sure that those involved in the culinary world would disagree. Being #1 ranked is a big deal, especially for restaurants such as Noma (restaurant) and elBulli. Japan in itself has more three Michelin star restaurants per capita than anywhere else in the world, so for a different restaurant to be ranked above all of those is not only impressive, it's downright astounding. Mind you, te 50 Best Restaurants lists have not usually agreed with the Michelin ratings, so that's beyond the point. Miyagawa (talk) 09:19, 16 November 2015 (UTC)
 * Additional note - no idea how long he worked at elBulli, but that line was only meant to talk about the influences on the cuisine served there. The chef's personal employment history would be better served on his article page rather than the restaurant's. Miyagawa (talk) 09:22, 16 November 2015 (UTC)
 * Those edits are a big improvement - thanks. Nick-D (talk) 10:29, 16 November 2015 (UTC)
 * No problem, like I said it wasn't an intentional move to make it sound promotional. Miyagawa (talk) 11:43, 16 November 2015 (UTC)