Naved Nasir, who has been executive chef with Dishoom group of restaurants ?from day one, minus 30 days,? grew up in the north of India in a small town about 40 miles outside Delhi, before training as a chef in Bukhara in an Itc Hotel in Delhi and afterwards spending seven years working in Mumbai. Today he visits the city twice a year, either alone or with his head chefs or other team members ?for research – or any time we need to get inspiration,? which he admits is more than he goes back home.