On closing Zarela and exploring new opportunities:
Zarela had run its course. … Every weekend I had a different regional menu that lasted four or five days. I was tired. I was not feeling well. (New Yorkers may yet benefit from another business venture she has in the works, but she’s not quite ready to talk about that.)

I’ve been approached about doing a restaurant in Dubai and in Bangalore. But to me the best thing is finishing up my archive. I’ve been given an offer for it. A particular university is interested in the archive. I have every single notebook from when my mom started teaching me how to cook when I was 13, catering notes … 74 notebooks from every time I went on a trip. I would do research and photograph every cooking process step by step. I’m very excited about it.