Society & Culture
My guest for today is Chef Rishim Sachdeva who has worked at Heston Blumenthal’s The Fat Duck and Marco Pierre White’s The Oak Room. Till last year Rishim was heading Olive Bar and kitchen in Bandra before he moved to London to start his own vegan and plant based pop-up restaurant called Tendril. I am talking to him about how he adapted to the COVID-19 situation to ensure his kitchen was running.