Executive Chef and Partner, Monkey Bar in Delhi and Bangalore; Like That Only and Olive Beach, Bangalore WHICH IS THE LAST RESTAURANT YOU ATE AT?
“Nanking in New Delhi.”
WHAT WAS THE INSPIRATION BEHIND NAMING YOUR RESTAURANT?
“Monkey Bar was playful. It rang a bell and had a great recall. Plus we liked the pun and it rolls off the tongue easily.”
WHAT’S YOUR FAVOURITE CUISINE?
“Coastal food, undoubtedly!”
WHAT’S YOUR FAVOURITE ITEM ON THE MONKEY BAR MENU?
“The Tiger Beef—because it’s so simple, and yet so complex. It hits all the right spots as far as flavour, texture, spice, and complexity go.”
Shirt, and jeans, both Louis Phillipe