# FINEDININGINDIAN S T A R C H E F PAGE 5
Q . How did things in El Bulli turn out for you ?
B E I N G A S I A ' S N O . 1 : A H A T - T R I C K T H A T I S W R I T T E N I N H I S T O R Y
Bon Bon White chocolate crispy shell with surprising green chilli and mint spice water
Inspired by pan puri street food of India
I was in Spain , in the lab of El Bulli , for 3 months . The techniques I learned there helped make my roots stronger . You need to have a strong base . From there , you can emerge and move forward . That will take you to places . Adapt the techniques but create your own identity . You can copy once or twice . That will do extremely well for a few months . But if you don ' t have your own creativity then you will die out very fast . This formula worked for him really well . And it helped him .
Q . What would you have done as a chef if you were not influenced by El Bulli ?
I would have found inspiration from somewhere else . You are born with the passion to question how you are growing up , what you are doing and what you want to do . If you don ' t question your purpose of doing things then you will not push your boundaries . So , that would have got me somewhere else . Or I would have created something entirely on my own . Ha ... ha ! It ' s quite possible . Whether it would be as successful or not , that we don ’ t know . But only a series of failures can describe your success . Only someone who has zero fear of failure can succeed . I have no fear of failure . I learn from it and try again .