The leaves that go into a cup of Ceylon tea play a surprisingly complex role in the history of Sri Lanka.
It started with a single camellia sinesis plant brought from China in 1824 by the British, who had colonized the island then known as Ceylon in 1801.
Chef Gaggan Anand's eponymous restaurant is the only Indian venue to crack the top 10 on the "Asia's 50 Best Restaurants" list. So how's he faring now?
It's been a wild year for Bangkok chef Gaggan Anand.
In February, his eponymous Indian restaurant snagged the 10th spot on "Restaurant" magazine's inaugural list of Asia's 50 best restaurants. Two months later, it landed the 66th spot on the publication's "best in the world" list.
Quite an achievement for a man of 35 - "It was beyond my expectations" - who took a risk and opened a joint serving Indian dishes reinvigorated by molecular technology barely three years ago.
Editor's note: Part culture show, part travel show, over six weeks Fusion Journeys takes six stars of the creative world on a journey of discovery to a location of their choice. There, they will learn from a different culture and create something new inspired by their experience. Watch the show every Monday, Wednesday and Friday from April 9 to May 18, during Connect The World, from 20:00 GMT.
As a multi award-winning chef, bestselling author, TV channel proprietor and hugely successful syndicated show host, Sanjeev Kapoor is arguably the world's most revered exponent of Indian cuisine.
For the past 18 years he has concocted a handful of new recipes every week as the host of "Khana Khazana," said to be India's most watched, and Asia's longest-running, cookery program.
As if that weren't impressive enough, Kapoor has penned 36 cookbooks, while his website consistently attracts a hungry audience of 25 million users a month.
Suffice to say, the man has a distinguished rep in the venerable tradition of Indian cuisine.
Read the full story: Indian master chef gets fresh at 'world's best restaurant'
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