India, March 16 -- Q. You have worked at Asian restaurants in biggest hotel chains in India like ITC, Maurya and others. What inspired you to bring Asian cuisines under one roof for them?

A. That was the need of the hour then. You have to keep yourself abreast with the latest trends. Similar to the progressions in fashion and lifestyle, cuisines also need to go through this kind of progression over the years. It is an organic development. Bringing diverse flavours under one roof was the main concept and giving your diners a choice of flavours was the main idea.

Earlier, there used to be mono-cuisine restaurants but we thought that what if we could serve diverse cuisines with their heart and soul in the same restaurant. What I did with p...