Things we learnt when we could ask Atul Kochhar anything

Who inspired your love of cooking?

My grandfather and father: my grandfather was a baker and my dad owned his own catering company.

Which dish takes you back to your childhood?

My mum’s Punjabi Rajma Masala, which is a delicious red kidney-bean stew.

You’ve changed the way people perceive and experience Indian food. Are there any food rules you would never, ever break?

Always use the freshest ingredients you can get your hands on.

What is your most satisfying review or best compliment?

In my career it has to be receiving a Michelin Star. In my personal life when I get complimented on my children, this is the best compliment that anyone could pay me.

You list Father, Husband, Chef on your twitter profile, in that order. Which takes up the most time, which is the most rewarding and which is the most demanding?

I have been slowly stepping out of my chef’s shoes and am concentrating on the business side of the restaurants which means I am travelling a lot. I have just opened two new restaurants in Mumbai called NRI and LIMA. Being a husband and father is by far the most rewarding thing I have done.

If you found yourself on a culinary 'desert island discs', what seven ingredients could you not live without? Don't forget you get a book and a luxury item too!

I would have to say my wife.  She is my rock and the best ingredient in my life.  Next would have to be ginger, garlic, garam masala, lime and champagne. I recently bought Chef Norman Musa’s Amazing Malaysian cookbook- and it really is amazing!

And which one food will you always find in your fridge?

Cheese, I do love a cheese sandwich.

Favourite recipe from your recipe book?

One of my all-time favourite recipes is Chicken Lahori from Pakistan's capital city. This recipe comes from my book 'Curries of the World'.

And the last question, what are you having for lunch/dinner?

I prefer something vegetarian; a tossed salad with some tandoori paneer.