Chef Himanshu Saini has accomplished extraordinary feats since he began his career. On the road to becoming Head Chef at the ultra-modern Tresind restaurant in Dubai, Himanshu earned multiple accolades for his fresh outlook towards Indian cuisine and the dining experience as a whole. Not only has he integrated the fascinating field of molecular gastronomy with Indian cuisine, but he is constantly transforming perceptions of what a restaurant can offer. In our interview, Himanshu takes us back to his upbringing and shines a light on the greatest inspirations in his career. 1. Growing up, how did you decide to become a Chef? Growing up I spent [more] time in kitchen than in classroom. My passion for eating has forced me into cooking, especially maggi noodles.   “I am deeply influenced by the concept of street food and that does reflect in my cooking.”   2. How did you first learn about molecular gastronomy? Like everyone else, my first source of inspiration for molecular gastronomy was El builli. I remember saving months pocket money to purchase the book, which out of curiosity I read it whole in one night. Later as I gained more experience I understand the application of all those alien ingredients, which I now use at will. 3. What is your approach to innovating the traditional Indian dining experience? I work out my dishes on the basis of a) mixology of ingredients b) by evoking nostalgia in dining experience c) through molecular gastronomy if required 4. How does the food culture in Dubai differ from the food culture in your hometown of Delhi? With almost 55% of Indians living in Dubai there are similarities in food culture be it Delhi or Mumbai. But with the presence of global diners their cultural influences...