What were your favorite foods growing up? Were they Indian?
My favorite foods growing up really showcase my hyphenated identity. Growing up I loved dosas, mangosteens (a fabulous fruit in India), pizza and chilidogs.

How and why did you transition from being a lawyer to a chef/restaurateur?
I come from a family of foodies and fabulous home-cooks. As a corporate attorney specializing in private equity, I learned there was a great deal of venture capital being invested in Indian food franchises, so I decided it was time to start my own franchise. I wanted to marry my knowledge of business with my passion for food.

Who/what has shaped your cooking the most over the years?
The women in my family, from my great-grandmother to my grandmother, mother and aunts. All had a role in developing my palate, as they all had a role in raising me.

What influences your cooking style and particularly the menu at your restaurant?
The recipes in the restaurant are based on family recipes. The cooking of everyday India by home cooks are what influences the style of food at Bombay Talkie.

What are your favorite culinary weapons in the kitchen?
My spice rack, a cast-iron pot and tava.

What is your favorite secret ingredient?
It is remarkable how the use of mustard seeds and curry leaves completely transforms a dish.

What is the one rule or value you try to instill in all of your staff?
Imagine yourself as a customer and give them what you would most desire when dining.

What qualities to you look for when hiring cooks for your restaurant?
Passion and pride in their craft and an adventuresome spirit.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Anything cooked in the Tandoor is diet-friendly.

What was the most challenging meal you had to make? Why?
I created an eight-course menu for a charity dinner in a loft in Soho co-hosted by Padma Lakshmi. We wanted to give everyone a remarkable dining experience. Although we had very discerning palates at the table, it was a great success. Nerve-wracking but wonderful.

What is your least favorite food?
Lima Beans

What is your beverage of choice?
Champagne

What are some recent dining and culinary trends you have been observing in Indian cuisine?
The embrace of street foods from all part of India.

When you are not eating at your own restaurant, where are you eating?
My husband and I are always at restaurants. We love to learn about food from all different countries and try the latest that New York and the world (in our travels) has to offer.

Which foreign country inspires your style most?
India first and foremost, but also tapas-style eating of Spain and the aesthetic of Japanese food.

What was the most spectacular meal you have ever had?
My parents took me to Bouley (the original on Duane Street) when I graduated from Columbia University Law School to celebrate. That was the most fantastic seafood experience I have ever had.

What is your best cooking tip for a home enthusiast?
Don't be afraid of spices. They use of spices can completely transform a dish from something ordinary to something extraordinary without a great deal of work.

What do you eat when you are home?
Most of our time is spent at restaurants, but now that I am teaching, my husband gets to dine on all the recipes I teach at my classes, so right now lots of Indian breads and pickled meats and seafood.