Meet the chef

What's the biggest difference between cooking at home and cooking here? "Consistency at volume. At home you adjust by taste every time. Here, forty plates of the same dish need to taste identical, every single service."

Do you ever get tired of the same signature dishes? "Never tired of butter chicken specifically — but I do rotate specials constantly so the kitchen stays creatively alive."

What's a technique home cooks get wrong most often? "Rushing the base. Most of our gravies simmer for well over an hour. That's the part nobody wants to hear, but it's where the flavor actually comes from."

Any advice for someone cooking Indian food at home for the first time? "Buy whole spices, toast them yourself, and grind small batches often. Pre-ground spice loses its punch within weeks."