Chef Manish Mehrotra explains how he manages restaurants in 3 countries

Mehrotra tells Rahul Jacob why he is excited about the rise of regional cuisines in India and explains how he manages restaurants in three different countries

My first meeting with Manish Mehrotra at his acclaimed restaurant Indian Accent a few years ago was inauspicious. The managing director for Asia of my former employer, the Financial Times, visiting from Hong Kong, had asked me to book a table. After repeated calls, I finally secured a table for the second dinner sitting. We duly arrived — to find the restaurant a third empty because of a number of no-show customers. Dinner, however, was delicious, featuring Western-style plating and their style of distilling sauces melded with Indian regional cuisines. When Mehrotra came by for his customary post-dinner chat, the