My father was a food lover of both western and Indian food. He came from a family that used to do vast amounts of entertaining. My mother’s family ate thoughtfully, always using the best ingredients. Every morning as a child, I used to stand by my mother to hear the daily conversation with the household cook, analysing what he cooked yesterday, how he was to shop at the bazaar and then cook that day, with mother describing how it was to be prepared and served. So yes, I was fascinated by food. At that time, the vocation of a chef only existed in very large fancy hotels in India.

Eating a dish made for my father as he returned from work, gosht dabalroti: torn bits of white bread topped with delicious mutton curry, with sliced onions in lemon juice on top. Yummy!

In 1970, I started my career in the hospitality business in Bombay as sales manager of the Taj Mahal Hotel. My first brief was to start filling the restaurants with customers, which was a challenge at the time. I therefore started to study food and taste to figure out how to attract more customers.

My sister, Namita Panjabi, was the driver to open Chutney Mary, while I was still working in India at The Taj – but I already had London restaurant experience since opening Bombay Brasserie, so I was a keen supporter.

A good curry has to incorporate three essential elements in balance. The hero food ingredient could be poultry, meat, eggs or a mixture of vegetables. Then the supporting ingredients are, first of all, the main thickener: lots of onions, or coconut paste, milk yogurt or ground lentils. Fresh tastemakers are added, such as garlic, ginger, chilli paste, curry leaves or other herbs, and a collection of ground spices. Each curry needs different proportions of these. Finally, a souring agent is needed, like tomatoes, tamarind or lemon juice.

Namita and her husband, Ranjit Mathrani, acquired Veeraswamy – the oldest Indian restaurant in the UK – as its original long lease was coming to an end. Ranjjit had heard that it was for sale, and acted quickly. The site was in a poor physical condition, so it was a calculated risk although a wonderful chance to acquire a legend. It was first opened in 1926, so will mark its centenary next year.

Amaya is now marking its 20th anniversary this year. It was the first restaurant in Britain to have a theatrical open grill kitchen, and it received a Michelin Star a year after opening, which it has retained ever since.

In terms of Masala Zone, we felt the need to introduce the phenomenal range of street food of India to London, as well as the healthy ‘thali’ eating concept. Street food as a category did not exist in Britain, indeed in Europe, at the time – Masala Zone pioneered this trend. There are four Masala Zones now (in Soho, Covent Garden, Earl’s Court and the strikingly-beautiful latest site in Piccadilly Circus). They have evolved into hugely popular venues, with the appeal of their broad and delicious menu choices, attractive interiors and great value.

Roka in Mayfair. I go there often and enjoy the simple cooking, delicate flavours and a range of ingredients which are interesting.

Tom Aikens, for his masterly inventive cooking. And Andrew Wong for absolutely beautiful Chinese food.

I have just finished writing a book, to be published late summer, named Indian Vegetables, so I have spent a great deal of time researching, writing and testing dishes. Now that it is completed, I can meet up with friends again!

Tokri chaat which is a basket full of tasty titbits – including chickpeas and potatoes, and smothered with chutneys and whipped yoghurt. A best seller for the past 35 years!