Latest / What’s Up, Wake / Tamasha Modern Indian: A Culinary Vision
Transcript
- 11 What's Up Wake - Tamasha === [00:00:00] With a busy home life, I don't get to often get dressed up and go out on a date night to a new restaurant, but that's exactly what my husband and I had the opportunity to do last weekend, and not just any new restaurant, but one that is widely known as the hottest reservation in town. Who was the 2025 Wake Living winner. For Reader's Choice Award for best Indian Restaurant has been [00:01:00] named one of the most beautiful restaurants in the country, and whose chef is a semifinalist for a James Beard Award. I'm talking about none other than Tamasha modern Indian, and I'm fortunate to have as guest today, husband and wife owners, Mike Katani and Tina Vora, as well as executive chef. Vin Chui, thank you so much for coming here today guys. And I hope I did. Did your names Justice? Chef Bhavin: You did, absolutely. You did. Thank you so much for inviting us. So Mike and Tina, I'd like to start with you first as the owners of Tamasha, what inspired you to become restaurant owners? Mike Kathrani: First of all, thank you so much for having us today here on the podcast. We wanted to bring a fine dine Indian concept in Raleigh market. When we talk about. Fine dine people only think about bigger cities like New York, Chicago, San Francisco. But a story starts way back where Tina was looking for a second hair salon and I [00:02:00] had, we had a vision of bringing something Indian food scene in Raleigh Market and where she found a space in North Hills, but of course there was hair salon. So Tina was like, why don't you just go ahead and create a beautiful fine dine concept in north Raley market. We were like, you know what? Bingo, let's go ahead and create something where Raleigh has not seen. And that was our pitch to our landlord. And we didn't come from any restaurant background, so we promised our landlord saying, we are gonna bring something where Raleigh has not seen in terms of the ambience, the food and the service. And Tamasha was born. And our goal at Tamasha is not just come and have food, but just come and have a great culinary experience, which plays with your senses. Tina Vora: And we, like I said, we wanted to be in an experiential business, not just open a restaurant, but when we wanted to create a restaurant, which feels like a gift, you know, where people feel celebrated, right from the moment they walk in to, [00:03:00] they walk out. Mike Kathrani: That Michelin Star experience, even though you know, we are. In southeast area, but we, day one when our, our vision was that, that, how can we give a Michelin star experience? It required me to talk to 70 plus chefs Wow. To fit our vision. And then Bain comes in, he was looking for you know, ownership with a vision, what he had in mind. And we were looking for a chef. Who had a vision, what we had in mind. And Bob, and was, were you already here in Raleigh or were you somewhere else? Chef Bhavin: No, I was briefly in Chicago, but I moved here like back in 2019. I was working with Taj Captain Place. It's a Captain Place restaurant. It was the only two Michelin star Indian restaurant during that time. So, with the company I was working in back in India, I got the opportunity to move to United States and lead that restaurant with with the same group. So you guys just happened to meet and you all had the same vision for a, a fancier style, I would say [00:04:00] restaurant and it, it really is an experience. You walk in the, the decor is unlike anything I have personally seen mm-hmm. In this area. , it really does feel like you're in a, a big city. I kind of think that North Hills gives you that ambiance anyway. It does, but this is on another level. This restaurant is on another level. So Tina, you designed the Dining Room of Tamasha, and for those of you listeners who have not been yet, I'd love for you to pause this episode and go look at photos of the restaurant. At least, even though the photos don't do it justice. The design alone has received national recognition being named one of America's 50 most beautiful restaurants by OpenTable and People Magazine. I would love that job, first of all, to be able to go and search out the most beautiful restaurants in America. I, I, I volunteer as tribute for that. Can you talk to us [00:05:00] about your design process? Tina Vora: Sure. So first of all, Tamasha means grand performance. And when I think of the name, I wanted to marry the design that goes with the name and it feels equally grand and dramatic as the name. So my inspiration for the design comes obviously from India and the royal heritage and also the modern aesthetics that I have seen in my life. And I wanted to bring that together And, that goes with our menu, our culinary offerings. And India is a very vibrant and culturally rich country. So I wanted to bring that richness through the colors or the earthy tones that are used in our design. So well wits like fabrics or both is made out of olive green velvet fabric. And then we have gold arches. Throughout the restaurant, which [00:06:00] is inspired by the Indian palaces. Which talks through grandiose and warmth and the design brings everything together. Again, I wanted to create a beautiful space, but I made sure that it aligns with the food, the plating, and there was lots of attention to details that was given, like the lighting or the decor. We have a sculpture going on in the ceiling and, even the table, like if you look, you've dined at a restaurant. So you know what I'm talking about the Centerstone table, it, it has a character to it. And even the silverware, the dinnerware, the flatware, like every, every little detail has been paid attention to. Melissa: And you can tell that. Thank you. You definitely can. Tina Vora: Thank you. Just so, just to make sure that it all goes together, works well together, and looks very visually appealing when the food's plated and [00:07:00] presented because people eat through their eyes and it should be an immersive experience, and we feel like we've achieved that. So Mike mentioned that you have owned hair salons before, so you're a hairstylist. I read that you're also a fashion designer. It seems like you're just bursting with creativity, and this was the perfect chance to showcase your talents. Is that kind of how you're, you're seeing it as well? Tina Vora: I do, and I'm a creative person, and it all started with my interior design passion, and I've designed many ES estate homes and other restaurants in the area. Oh, you have? Yes. So this was not your first restaurant you've designed? No. So you've, you've, you've probably. Gotten out all the this, this not mistakes that is not a very good way of putting it, but you've kind of learned and taken from other designs that you've put together and found your groove for what you [00:08:00] wanted for Tamasha. Mm-hmm. Tina Vora: I. I always learn from everywhere. I draw inspiration from other designers. Mm-hmm. Or from our travel, from, you know, luxurious hotel lobbies. And I keep up to date with trends and you know, I, I'm a creative person. It just comes naturally to me sometimes when I'm sleeping. I think in colors, you know. I dream colors. Yeah. Contrasts. And I, I have appreciation for beautiful surroundings, so I, I am just constantly learning. Bob. And I'd like to hear about your childhood. Did you grow up in India? And how did that inspired you to become a chef? Did you always want to be a chef? Chef Bhavin: So I always wanted to be a chef growing up. As a kid, like I always had really great food because both my parents, my mom my mom and dad they're a really great cook. So I would say in my family, like, you'll always find me, my mother and my father, all three of us in the kitchen. And yes, my sister, she doesn't like to cook, so she stays [00:09:00] out. It sounds like she didn't have to cook. Chef Bhavin: She didn't have to cook because all of us, like, you know, and and back at, back at home. Like if it's Sunday, we just, we always think about what's we gonna have tomorrow, day after tomorrow or next Sunday. Like, it's always our, our conversation revolves around the food. And as a kid, whenever we used to go out to the restaurants, and I always used to wonder like, wherever where this good food comes out from, like who are the. Like people behind it who makes it, like, I have all that curiosity. So always try to sneak inside the kitchen of the restaurants. And sometimes like, you know, as a kid, I just make my way to go and see and observe the chefs what they're doing. And then India, there are a lot of street food vendors as well. So, I used to observe this, all these street food vendors, how they're tossing and what they're doing and when they were nobody's at home. I put this tool and get, try to get on the stove and just try to copy and toss everything, just like what I observed. Make the mess in the kitchen. My mom hate hates me for that. But that's how like, the slowly the, the [00:10:00] inspiration the liking towards being a chef came from, I still remember one time, like I was just bugging my mom, like while she was cooking in the kitchen. She just gave me the flour and I made the perfect door out of it. And then it's like, where did you learn it? And I was like, I, I see you, I observe you every day. So, yeah, so my parents were already supportive, like, in terms of like letting me, following my passion because in, in the Indian household generally, like all the parents, they want their kid to be at doctors or engineers, of course. Mm-hmm. And or chartered accounted. And then my parents were like very open-minded in that way. There's like, do what you like, but just make sure that whatever you do, just be best in it. And that's what like when you follow a passion. You have to be best in it. Like there is no there's no shortcuts. Mm-hmm. And since day one, like I, when I got the opportunity to go to the culinary school, I went to the culinary school for four years. And was the school also in India? Chef Bhavin: Yeah, the school also was in India. Okay. It's it's one of the best school in the, in the country. It's Iaba. So I went there and I think it just felt like the dream come true. So, I bet, [00:11:00] I bet. So how long have you been in the United States and where else have you worked in restaurants? Chef Bhavin: So, I I would say I considered myself as a, as a Taj product because with that company like my college was again associated with the Taj group of hotels back in the country, which are like the country's best, the best, and the oldest the five star chain in the country. They're like a gents, like a rich car. So I've been working with that company after I graduate from from my culinary school like almost for eight to nine years. So I was working in Heba where the one for one of the palaces with ach that also my restaurant called ada, which was again, best 50 Restaurant by Traveler in the country back in India. Then I got opportunity to lead the tonight two Michelin Star restaurant back in the United States in 2019. So I came, I moved there as a senior sous chef, and I lead that place for almost a year and a half before the Covid hits in. And that's the time, like, it felt I was heartbroken because like you are working for the only two Michelin star restaurant in the world. Mm-hmm. Indian based cuisine. [00:12:00] Suddenly the, because of the, because of the factors which are not in your control, you have to shut it down. Yeah. Yeah. Chef Bhavin: So then that's why that's how like, then I went back to India in between, I was again. Okay, so you went, that was, um, around Covid time. You went back to India? Yes, I Chef Bhavin: went back to India. Then I would say everything happens for a reason. And I'm I, I am a firm believer of that. So I, I went back, I got a, another app opportunity with the same company, like the group to open another hotel. As one of the youngest chef. I got a app opportunity to, to open the hotel with the three restaurants banquet and 150 rooms around back in Chennai. So, as a pre-opening chef, so it get, gimme a lot of learning. And then I worked with the opera. I I decided to move with the Rice, which is also another leading and big company back in the country in terms of hospitality. So that was always another aspiration to work with the, the best best places in the world. Mm-hmm. Joe Woolworth: So Chef Bhavin: I moved with the opera and I work with them. For almost a year. Did couple of projects with them. And then something, something I [00:13:00] felt like it was missing as a chef. Like I was working with the great restaurants, great hot hospitality groups leading one of the best restaurants in the country, in the world. But then what I was feeling like all of these, I'm working. For the brand, which has already existed. Yes. So that was a itch for me to like, and I was young, very passionate. So I wanted to create something where I can say that. Okay. It's it's it's something I have created. Like when people talk about Tam Marsha, there's like, oh, chef Baen. Who has created the the, the food and service over here. Like it's the people talk about the food. It's your own. Yeah. It's, it's your own creations. Right. Which I would think would be very, yeah. A very different experience. Yeah. It feels good than working for an, an existing Chef Bhavin: Yes. Company. Chef Bhavin: Yeah. So it's, it's, and, and I'm, I'm very glad that, like, I met Mike because he also shared the similar vision and, when I met him, like initially I told I didn't have a plan to move to rally because I already lived in a big city and I wanted to be in a city where the Michelin comes in. And but like, when I met him and we, the, the, the passion, we share [00:14:00] the vision, we had to do the right thing for our guest, for our staff, like, to bring out the best food without and the best quality without cutting the corners. And that's what really like, you know, motivates me to like, you know, come together and move to rally because. Otherwise, like if you ask me a few years down the line, I, I never, I was, I never knew that I would be in this part of the world, but then I think I made the best decision of my life. When me and Mike met, and like, you know, you find, you hardly find people, like, you know, people want to open the business, but they everything, just think about the money. People wanna people don't think about, okay, you have to bring, bring out the best quality without cutting the corners and the money follows. So, I really appreciate that. Like what Tina and Mike has brought it over here and we connected and together all three of us have able to bring something to the rally, like, which is appreciated and change the misconception about the Indian food in the Southeast us because we wanted to elevate the Indian food. And then with the, with the responsibility on [00:15:00] our shoulders we. We wanted to make sure that when people talk about the Indian food, it's just not the curry house. It could be the place where people can come and have the spec, special occasion, maybe the date night, maybe the, maybe the, like the celebration for the wedding. Like it just consider to be considered, to be the like as fine dining, as like the French cuisine and the other, other, I think any other cuisine. And that's what like wanted, we wanted to elevate that and change the perception of the people's mind through our food. So Mike. [00:16:00] Can you tell us about the recipes? Are, are the recipes all baan, or do you and Tina also incorporate maybe some of your family recipes into the menu? Mike Kathrani: So, recipes all baan. We are vegetarians and we believe that vegetarian cooking a vegetarian food is more challenging. You need to pull out the flavors out of it. Mm-hmm. Where meat has its own flavor. So it's, I and I have never, I mean, I had tasted it before, but never, you know, I don't eat meat. So when I had, when Bobby was here in May, 2023 for, you know, just to cook out and then see, and I'm like, I'm, it's just a bite of a dish, which is very traditional called curd rice. Which is yogurt, rice, and some tempering and that, and we serve that dish. Instead of rice, we do theft, which is the smallest grain from Ethiopia. He asked me to pick up TAF and I'm like, I'm not finding taf. What [00:17:00] is that? Mm-hmm. And he's like, we have to go to Whole Foods. So when he landed from Chicago, we went to Whole Foods, he did shopping and everything. And I had that dish and I said, if you can give me these flavors, we are done. Mm-hmm. Mike Kathrani: I don't need to try any other food. You're hired Mike Kathrani: because vision was matched. There was a perfect marriage of the vision. Mm-hmm. Me, Tina, what we wanted to bring. And he was, he was looking for in, you know, in the vision of the ownership. And he had that passion. We were passionate about it. And he, he talked to you about the misconception of Indian food. Remember we talked about it before he came in? Mm-hmm. We didn't even talk. So as it together, our vision was to change that, you know, perception about how the Indian food is and what Indian food is and could be. So, and then that's it. And then we, and we believe in giving free hands where we, we don't need to because he's an expert at it. We don't need to intervene and say, okay, do this, do that. And he has the pa, he, he knows the food. I mean, and I'm sure that's refreshing for you, Bob, and to have [00:18:00] owners of the restaurant give you carte blanche for. Your your job? Chef Bhavin: Yes. Like, because like, I, you're, you're a creator just like Tina is. You know? , the dishes I'm, I'm having a hard time putting into words because they're, they're really are elevated. They're dramatic. Words that you don't normally use when you're talking about food in a restaurant? Chef Bhavin: Yes. So, I would say like by most of the dishes it's inspired from my culinary journey wherever I have lived and traveled. So, back in the country also, I have lived in many cities, like I have lived in up north and new Delhi. Then luck now then Mumbai for a while. Bangalore in the South. Chen in the south, Hyderabad in the south, and I'm from the western part of India, the poor. So, like I lived in the many cities before I before I moved to United States. And then my cuisine like speaks about like wherever I have traveled, I learned the regional cuisines and the culture and taking the inspiration of that. Like, I have curated the menu. I would say some of the dishes you will not find anywhere else [00:19:00] because it's been inspired from the Indian food is as authentic and a bold flavor, but it's the creation like which comes with the. It comes with the trial and errors and with the, with the ingredients I found locally and want to bring in. And I would say, I'll give you an example of the, one of the dish called be ki Chili shrimps. It comes from the Harvard region in back in Connectica in southern part of India. So I want to use that chili to create create a dish which has not been created before. And that's how I came up with a, a dish called bait kili shrimp. Cooked with some shallots, some garlic, for almost six to eight hours tossed with some coconut milk, and they get the best flavor out of the simple ingredients. And that's what the goal is. Like you can you, so some people say Indian food is very complicated, but like, I don't I I think it's, it's just making justice to the ingredients and ingredients you're using. One of my favorite dishes I had at Tamasha was a dessert that, that almost seemed like an elevated uber sophisticated cereal. Mm-hmm. Because the waitress came and she [00:20:00] poured what looked like a, a milk type of substance out of an Aladdin style lamp. It was amazing. Um, but every course that we had had an element of grande like this. So when you are creating your recipes and your menu, do you think outside the box in terms of adding a splash of surprise or elegance? Chef Bhavin: Oh, yes, definitely. Like, I would say I take my inspiration from anywhere to the to the farmer's market to the, there's some of the restaurants, lo which I eat locally. So there the, you get inspiration from ev everywhere. You have to have your open mindset and if you know your basics, basics right, you can take the inspiration from everywhere and then use it in your own cuisine. I would say a couple of the ingredients which you find locally how you can use that. To, to the cuisine like to the Indian cuisine, I would give you a simple example, like a Swiss jart. You don't find a Swiss jar back in the country. You don't find the lion's mane back in the country. You find Swiss jart, lion's mane, oyster [00:21:00] mushrooms all like, there's so many. There, there are 10 more different ingredients like this, which are another menu, which are like available locally and how we that incorporate that in our world. Menu. That's what it's all about. Like, but yeah, for that you should have to have your basics right before you try to experiment and call it a modern Indian. Mm-hmm. Tina, how would you say you also incorporate your Indian heritage into the restaurant? Are there any other traditions that you like to add? Little splashes of Indian culture. Tina Vora: So our culture is very warm. Mm-hmm. And we treat guests as God. So in Hindi, they say, at which means guest is God. So every guest is treated with royalty. They're treated special. They're celebrated when they walk in, and of course there's a warm greet, greeting. Mm-hmm. At the front desk or at the reception. They're seated, they're offered we, we celebrate them with toasts. [00:22:00] If somebody's celebrating a birthday or an anniversary, it's all complimentary on the house. So the warmth is in the hospitality. People feel that like the chef would go out and touch tables. Mike would go and meet each and every guest. If I'm there, I will make a point to meet guests. Joe Woolworth: Mm-hmm. Tina Vora: So we go extra mile and our manager, or serve staff or front of the house staff, we, we. It's all about, you know, giving the best. That's, that's the common thing. We all think alike. We wanna give the best to our customers. And let's say if there is a delay in seeding somebody, people don't have to ask none of us. They know this is a culture, we'll, we'll send something complimentary, we'll appreciate the guest or their patients. Joe Woolworth: Mm-hmm. Tina Vora: So for us, customer service comes above everything and treating the guests. You know, making them feel special. Boban, did you [00:23:00] ever imagine that one day you'd be a semifinalist for a James Beard Award? Let's let that sit for just a minute. I would think that as a chef, that would be. Just the, the top of the top. Chef Bhavin: So, first of all, like, I would thank Team Spirit Organization to nominate me and I would thank Tina and Mike to come in my life, but like, you know, to be sound I did imagine that. Like when I moved here because it was on your vision board. It was my vision Chef Bhavin: board. Good. For me it was like if the, if the Southeast doesn't get a Michelin right now. My first target was to be on the James be. And and it was a formed belief like in me that like, yeah, I can, I can make it on the James be list. I don't wanna be sound like cocky, but like, that wasn't the vision. It's not cocky, it's just confident. You, you, you believe in your, your talent and your hard work that you've put, put yourself this far. Okay. And I will tell our listeners, you are. You're very young. I [00:24:00] mean, are you one of the youngest James Beard? I don't know. I feel like I should have researched this. Could, Chef Bhavin: but could be. Yeah. You, you're a very young chef to, to be this successful. Chef Bhavin: Yeah. So it, it just feel very fortunate to be on the national list of the James Beard, which is a emerging chef list, which is which is 20 chefs from the entire United States. So, um, like I. I think it feels really great and it feels like your hard work, hard work is recognized and it's, it brings a immense joy in our team as well. It just, al our team is very positive. Like, they always very passionate working and when they get to know about these accolades and like, you know, and they, there's extra energy flows in the team. It's just like you're doing whatever you and under your control to make the things the best you can. But with the recognization, like the James Beard, it just really motivates us a lot to be more harder and be more refined. It's just the validation of the hard work and the passion. Mike Kathrani: Exactly. And. Just a quick story. When I was interviewing chefs usually chefs get out you know, late hours. So I would talk to them at night and she [00:25:00] would tell me, why can't we find a Michelin star chef? And I. Think about, and this is like, you know, manifestation if you will. Mm-hmm. Where he was manifest, he has a vision board and he wanted to, you know, and nothing wrong with it. And I'm like, Tina, we do not have a background in the restaurant. Yes, we wanna be one of the best in Raleigh market and beyond. Which gyms B or which Michelin star chef gonna come in, but think, see the manifestation? Mm-hmm. And the true intention of giving the best hospitality experience in Raleigh market. It comes from two Michelin star restaurant background. Back in the day, I. And gets connected. And here we are, Tina Vora: he trusts us. Mm-hmm. And we trust him. Mm-hmm. And as we down the line, we got to know each other more as we work together. We all are very, very passionate people. I. And the common goal is just excellence here. And we pass that vision, that energy into our team as well. Because I feel your [00:26:00] culture, you are the trendsetters as visionaries. Right. Your, your team sees that and when they see that you have that passion, they tag along Chef Bhavin: the energy flows. Mm-hmm. The energy Tina Vora: flows. So we feel we are very blessed to have each other. In our lives. Mm-hmm. Well, and it's kind of a, a full circle, um, bringing it back to what Boban said earlier, that everything happens for a week a reason. So you, you both Tina and Mike had a vision for what you wanted. Boban had a vision as well, and you just collided at the perfect time. Absolutely. Yes, Mike Kathrani: a hundred percent. And I'll, I'll throw this out to all of you. What are your long-term goals for Tamasha? Where do you, where do you see this going? Tina Vora: I, I will answer this. Okay, go for it. Tina Vora: So I am very ambitious, so is Bobby. I tell is Mike, and we are so proud of what we have created here in Raleigh and we wanna make it global. And Okay. And we wanna [00:27:00] make this to see you guys throw things out on your vision boards, and it really does come true. So you gotta be ready for this. Tina Vora: We are taking one step at a time. Mm-hmm. But we want to perfect what we have here in Raleigh because we all are very brand conscious here. And we only want the best. And again, we are very proud of how Tamasha has become and how much it's loved and you know, it's become so popular and the right people came in our lives. We also give credit to our guests because they keep us in business. We also thank our team because they are doing the right things day in and out to keep the business afloat. And we have ambitious plans. We wanna take it to bigger cities and, you know, expand their footprint to international markets Mike Kathrani: to create a great hospitality company. One of the best in us, if you can. And do we make mistakes? Absolutely. Being in human it happens, but our goal is our guest and our team that our team needs to be taken [00:28:00] care of, and our guest needs to have a best possible dining experience in Raleigh Market. I. And then we take that to the next city, possibly international. But that is the goal. Astina shared, we are working on multiple things right now. It would work out you know, in a couple of places. So definitely you know, we are extremely passionate about it and you need to have a right team and that's all. And I think, you know, when you have a right intention, Astina said God puts right people in your own, in your life. Well on, on behalf of Triangle Restaurant lovers, we thank you for starting in Raleigh. Um, it's time for our what's up Roundup, where I throw out some lightning round questions. The, the first is for all three of you, let's say you have to eat one menu item off the Tamasha menu every day. For a solid month, which one would you choose? Michael, I'll start with you. Mike Kathrani: I'm gonna have duck sog every single day for 90 days. Okay. Not even 30 days. Three ma. Three months. All right. [00:29:00] All right. What about you, Tina? Tina Vora: I would do D Tamasha. It's a 24 hour slow cooked doll, and the first time when I tried the doll, I was like, oh my gosh. The flavors were so impactful, so strong, and I'm like, I've never had anything like this in my life. And I'm like, I love the chef. Mike Kathrani: And we are vegetarian, so we only have vegetarian dishes. Yeah. Yes. But there are several vegetarian options on the menu. Yes. What about you, Boban? Chef Bhavin: I would say I will have two dishes. Okay. Is now you're cheating. Chef Bhavin: Okay. So, so I would say my two com, like comfort food, which I almost have it like two or three times in a week. It's one is the biani, which is along with the bani, it's a very authentic, very flavorful, and I don't think like anyone could make a bani the way we do it in the us. Like it's really, really flavorful. And the other thing is our Kim [00:30:00] Ji. Joe Woolworth: Mm-hmm. Chef Bhavin: It's like the minced lamb dish along with liver. And it's my, the way my father cooks it. It's very nostalgic and top of with some Parmesan cheese, MOUs with some di oil and a mint dust. So with a brioche bun. And that's also something, it's so much of flavors, I think. I don't remember even a single guest in last one year who had it and not liked it. Like, so these two are my like very comfort food where I just want to dig in and just eat that. Okay. Okay. Tina, I mentioned that you're also a fashion designer. Who would be your dream celebrity to dress for a red carpet event? Tina Vora: Jennifer Lopez. That, hey, I mean, you can't, can't really beat that one. And Mike, who is your dream guest? You'd love to have dine at Tamasha. Mike Kathrani: I have like a hundred people, but we have time for one. Mike Kathrani: I would, I would say, you know, for me. [00:31:00] Tom Brady didn't expect that Mike Kathrani: I'm, I'm a huge Tom Brady fan for reasons. Oh, you are from Boston. So I'm from Boston. Mike Kathrani: I landed in 2001. He wins the championship. Seven Super Bowls. In athletic careers of all the athletes. He, for me, even though I, I grew up in India playing cricket, and we have gods in cricket, but what he has achieved, it's, I don't think, and, and only on one reason because he was picked sixth round, one 99th pick. Mm-hmm. And I get, I draw the same motivation when people tells me, no, it's not going to happen. I draw motivation. Now we have to make it happen when somebody says no. And that's, I relate to him on that sense, but I just love him. But I want, of course, all the amazing chefs in the country to come in and d in with us. And we wanna show off our chef. Yeah. And then see what he has achieved and what he has to offer. So, because Kana is, you know, another amazing chef who's done amazing job in New York, and he's a true brand ambassador for Indian [00:32:00] culinary. In United States. So I would love to have him and come out. We had an amazing Michelin star chef, Susan Sarkar came from Chicago and Diamond in with us already and he has given us five star or 10 star approval of his stem saying what you guys are doing is unreal. So, you know, half the job done already. I. Okay, so now y'all have to add Tom Brady to your vision board and Jennifer Lopez. Mm-hmm. And when they come in, let me know. I would like to be there as well. Percent. Thank you guys so much for coming. Tina, can you tell everyone where we can follow you all on social media? Tina Vora: Sure. Our Instagram handle is tamasha at tamasha nc. Do you want me to spell it? Yes, please. Tina Vora: Okay. It's T-A-M-A-S-H-A-N-C. Perfect. Thank you guys so much for coming. Everyone. Jump on OpenTable now and reserve a table to Tamasha. Mike Kathrani: Sounds good. Thank you so much. [00:33:00]