All In London talks to Manoj Vasaikar

What is your signature dish?
Scallops in hirva masala - scallops marinated with fresh green herbs and spices griddled on the tawa (iron pan), served with baby watercress and a wedge of lime.

Can you name a food that you regard as a guilty pleasure?
Poussin.

Is there an ingredient you hate using?
No.

What do you think restaurant trends will be for the year ahead?
Bad for upmarket restaurants, although I'm sure budget restaurants will do well!

Which are your favourite London restaurants?
Amaya, Chutney Mary, Chez Bruce.

What has your most valuable experience as a chef been?
[It has] taught me how to deal with people.