With the tag of “India’s Best Restaurant” of 2018, The Bombay Canteen comes across as a fascinating melting point of diversity in food from across the country. At its helm is Thomas Zacharias, the executive chef-partner whose smile lights up the newly renovated space as he invites us to have a chat about his culinary journey. “I’ve heard of chefs who aren’t big eaters but they tend to fall in love with the craft of cooking. It is then perceived as a mechanical act where one is tied more to the ingredients than to the final result. That does not hold true for me because my love started with food itself,” he says before the conversation begins.