Bengal (Calcutta in particular) has always fascinated me in an almost fabled sort of way. There are so many cultural influences that dot its history, be it the Muslims, Iranians, Armenians, Portuguese, French, British (and Anglo-Indian), Chinese, Biharis, or Marwaris.

The variety of cuisines and micro cuisines across India’s many regions is extensive, and for the most part under-appreciated by Britain’s diners.

My personal journey with Old Delhi began in the mid 1990s. My advanced chef training after hotel school was at the ITC Maurya Sheraton in New Delhi, which is also home to the iconic Bukhara restaurant.