NISH KUMAR
Dec 02, 2021
2 minutes
Interview: Nicola Trup
It’s just a sort of constant obsession, like: what are we going to eat? Where are we going to eat? What time are we going to eat? It’s a sort of long, continuous problem. To some extent, it’s also in my blood, because my grandfather ran curry houses in Leicester in the ’80s. So food, particularly Indian food, is deeply ingrained in
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