I’m a big fan of coconut and decided to use a lot of it in the menu. “You work at these places with Michelin stars and you feel lucky to be in that kitchen. You don’t ask for a Michelin star. There was a time I was saying yes to a lot till I realised I can’t do it all,” says Bosi. Bosi defies the caricature of a chef with Michelin stars, taking neither the honour nor the food served at top-notch fine dining restaurants too seriously.

Source: Indian Express January 17, 2018 19:18 UTC