Are your earliest memories of food, that of Hyderabad?
Absolutely! I was brought up on biryanis, khormas and pasandas with rotis and naans. The lunch was always Hyderabadi, but surprisingly, dinner was always English! Hyderabad was so British-influenced in those days, and my family had a Goan cook who made the most marvellous English dinners � Chicken Roast and Bread-and-Butter Puddings.

So what kind of meals do you have now?
Hyderabadi food cannot be part of a regular diet, so I have it once a week. Rest of the time, it is simple Indian food, mainly vegetarian, and influenced by my wife Colleen. But I miss it when it�s not there.

Are you as fastidious in your eating habits as you are in your work?
I guess I am in temperament whether at home or work, and when I am eating, I want it just right. That way, I enjoy a meal more.

Are you a wine drinker or do you prefer single malt?
I used to be a regular scotch and soda man, but now when I socialise, my tastes vary between whisky � malt and single malt � and red wine. I like Australian wines and even California has some good wines which are quite aside from French wines, but Italian wines I am not fond of.

Is there anything that you won�t eat?
I don�t eat sweets. So desserts are ruled out for me. But sometimes, after a good meal, when the chef presents one of his masterpieces, then it becomes difficult to say no. I will then taste the dessert but not finish it.

Which are your favourite restaurants?
In Delhi, I like 360 Degrees. I can spend hours there doing lunch or dinner; I feel totally at home. In Bombay, I love Vetro, and for Chinese, it is always Royal China; I�ve always had very satisfying meals there.

What kind of food do you serve when you entertain at home?
Oh, it�s a mixed menu. Colleen makes the cold food, the salads, prawn cocktail, while our cook does the Indian food, the Chicken Curry and rice. We also order the Malabari Fish from Excellensea and the Fried Prawns.

And who do you enjoy entertaining the most?
Family first, then close friends, like Javed Gaya, Shyam and Neera Benegal, Anil Dharker, Farzana Contractor. The friendship at such a dining table is more on a personal level than social.