I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.

In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

I didn't act in school. I didn't study acting, either. I learned everything when I got to New York.

Working with Lasse Hallstroem was like a rollercoaster, because he doesn't have one specific vision. It changes daily, or it's always evolving.

I love India so much. It's sort of the most chaotic but also disciplined place at the same time. Every time I go there, I feel like I'm ready to rock and roll.