How did the idea of getting into the restaurant industry come? Was it a natural progression since Jiggs Kalra was also in the business?
I was driven from my early teen years, seeing my father, his lifestyle, how much hardships, passion and dedication for what he did. I found it very intriguing and interesting and it made an indelible mark on my psyche and at that young age, I decided that I want to open restaurants all across the world. Another key reason why I got into the restaurant industry was also because I wanted to put Indian food on the global palate. I had travelled the world with my dad and we had seen how Indian food was received in a poor manner. This greatly irked my father and we both had this sense of responsibility towards Indian food and we wanted to ensure that our cuisine and culture is represented in the correct manner across the world and Indian food gets its rightful space at the top of the ladder and ranks amongst the world’s best cuisines.
Were there any challenges then or was it all easy for you. If yes, how did you overcome them?
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