Fine Dining Indian Food Magazine April Issue 2 | Page 6

#FINEDININGINDIAN
STAR CHEF
PAGE  6
  Basil sponge living moss with
lime mousse, red chilli sorbet
and edible butterfly
Q. What were the advantages and disadvantages of
being an Indian chef outside of India?
 It was never about being an Indian chef that was the
obstacle. Bringing Indian food to the limelight was the
challenge. Indian food all over the world was
considered as heavy greasy curry that was usually
eaten after heavy drinking with heavy naan bread.
Which you do need sometimes, but India is blessed
with many cuisines, due to all the different cultures
and weather. I saw that and I had the urge for the
world to see it. 
That was my inspiration - and the challenge was how to
present it in a new way, a way in which people who have
never tasted those flavours would fall in love with them.
And I had to deal with that challenge. I always say "food is
the hero". Now we have a very international team who
know the flavours very well. So, it’s never about the creator
but always the creation.  
Q. What are any current or future projects that you have?
We are always coming up with something new. We will keep
coming up with them. The more ideas, the more projects. I
can't reveal them all or someone with more resources will
make that idea happen tomorrow.