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Read on:How has your journey in the industry been?Ratnani: Well, it's been over 30 years for me in the food industry and I moved back to India 10 years ago where I opened Aurus, Nido, Konner house. I did a lot of television shows and before this, I used to work in the UK where I used to be the executive chef of the Cunard Line based out of South Hampton in the UK. So, scotch and Scotland has been a part of my life. I have travelled the world, I have circumnavigated the world seven times and worked with 37 different nationalities. Now, I have a cookbook, a lot of shows on TV and a property which is called Vicky the gastronaut where I travel around the world cooking and eating.How would you define your love for cooking?Ratnani: It's unconditional and everlasting.How did you get into cooking?Ratnani: Well, I loved eating before learning how to cook. So, I think because I love food so much I wanted to cook.What are the three ingredients that are a must in your kitchen?Ratnani: Well, very good olive oil, top quality salt and fresh vegetables.How/what is your daily food routine?Ratnani: Well, breakfast is normally cereal or fruits, sometimes eggs depending upon the time and day of the week. Lunch is pretty lite; it could be anything. I am not really picky about what I eat I am just picky about what I serve people.What's your favourite food/dish?Ratnani: Well, comfort food is Rajma chawal, Sindhi curry and biryani and experimental I like to eat all kinds of foods. I like Japanese, Korean, South Indian. So, I think I am not really a fussy eater.How do you manage to combine nutrition and taste in a dish?Ratnani: I think today everyone is on a conscious lifestyle. So, definitely we pick the food which is in season. We don't put too many carbohydrates, we choose good fats, very good oil to cook. We don't fry too many things and we like the food of the grill. So, I think you have to have a sensibility depending on the season, the kind of people you are serving, where you are serving. What price points.Where do you see the future of the Indian F&B industry?Ratnani: I think it's tough, there is a lot of competition. There are a lot of cloud kitchens coming up. People want to reduce labour costs; rents are high but I think there is quite a fight in the food and beverage industry. I think it's growing but at the same time, even the consumer is getting a lot more educated. So, you know the operators have to be careful.As a chef, did you come across any kind of criticism?Ratnani: Well nobody is perfect and at the end of the day you should be open to criticism because people who are your well-wishers will always give you the right feedback but yes as a chef, as F&B and in a creative space or an artiste, be ready for criticism because it's not for all.Cooking as a profession - how do you think people's perception has changed over time?Ratnani: When I started cooking, it was looked down upon. The chef was always behind the stove and kitchen walls. And people generally see what is always at the front of the house but now it's over, chefs are actually coming in front of the house, getting the recognition that was needed, he is the Rockstar and face of the establishment.If not a chef, what would you have been?Ratnani: I would have become a travel photographer or a DJ.You collaborated with the Doer's Club recently. Tell us more about it.Ratnani: I think as a chef, you always look forward to collaborations like this because on a normal day chef's have a fixed menu and at the bar, people order what they want. Teaming up with The Doers Club by Dewar's gave me really great opportunity to get creative, to use my experience and sensibility as a chef to pair food with this wonderful double aged whiskey.I think I am looking forward to more people picking dishes and picking whiskey at the same time and hoping that this could be the trend of the future where a guest comes in and he doesn't have to really think about what to order and everything is self-explanatory, the food and beverage look after everything. With this project, I am showing my passion for food and scotch.What are your next projects?Ratnani: I am planning restaurants overseas, a restaurant in Bandra and expansion of the Inox insignia product all over India.pg/adr/( With inputs from IANS )

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