Always a fan of grandma's recipes

Over 70 people were present at the event. The chef shared various experiences about his trips across India, which were a definite eye-opener and pushed him further to introduce Indian dishes to the world. One of the specialties in his restaurant is Desi Tacos with Tepla, a flatbread from Gujarat and Goan style Pork Vindaloo served with a guava tart with spicy chilli ice cream. 'My favourite dish will always be my grandma's duck curry'', he says, recalling his childhood memories. His grandma was his biggest inspiration to try his hand at cooking. 'My grandma was able to delight anyone with her food. I want to achieve that, too,' he adds. Asked about his views on molecular kitchen, a particular kind of kitchen where science and food come together, he says, 'I'm not overly fond of that sort of cooking. For me, food should be able to leave a lasting impression on the people; it should trigger memories'. To the aspiring chefs out there, he says, 'Be more patient, do not rush into things. Let everything fall into its place'. ... Dailyhunthttps://ask.fm/juckzingchuk

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