If she had her way, Deepa Awchat would write on all her experiences of savouring different regions of India — "Not just food, but culture and heritage too," she smiles. For the slim-figured restaurateur has "loads of documentation" collected over her 20-year-old tryst with different cuisines, that goes much beyond her first book that she's just written. A gazetted post with the Customs department, which she gave up along the way for her first love, cooking, holding no regrets for her.
"The pleasure," she smiles, seated at the terrace of her home at Matunga, "Is to present food the way I see it; each dish must have definite ingredients."