He says his life reads like Anthony Bourdain's Kitchen Confidential, and Italy's his best place for any meal. As Indigo shows off its best of 10 years menu (on till april), proprietor Rahul Akerkar picks his 10 best food everything

My favourite ingredient
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Has to be fish. Why? I love fish. I've been eating it since I was a child, I'm a very good Konkan Brahmin. My grandmum was a great cook and she used a lot of fishu2026 so fish it is.u00a0

What we make best

I always take something Maharashtrian and westernise it. And there's always a seafood dish on the menu. What we have right now is this Sea Bass in Panchamrut Sauce, which isn't actually a sauce, it's a condiment made of five nectars.

I first tried Panchamrut years ago when my aunt served it at a meal. I tasted some and thought it would go great with pork chops. So I took the recipe from her and we tried it and didn't go so well with pork chops. We played with the recipe some more and then we thought it would go well with other dishes. Finally it became a sauce for fish, which I thought was the best match.

It isn't that you get these bolts of inspiration from out of the blue. Yes, they come but they need to be tweaked.