pawan: no, they'll put it in theirouth. we just tell them. [all laugh] arjun: that's what we were doing. it was basically they pick up a cocktail napkin, we'd put it in, and... but some people, i was literally feeding them. 200 of those? it'll be fun. i did 1,200 of them. nakul: i never thought i'd be able to work with my dad as chef. so this restaurant, for me at least, it means a lot more. kunal: they're unwavering in their desire to be authentic, whatever that authenticity is to them. arjun: 'ra .... indian restaurant, and we're not doing anything we're supposed to do. we're doing what we want to do. aarti: they have paid homage to their roots, but also recognize that change is good. nakul: all of the technique, all of the method, everything's still the same, so we're novatinthrough tradition. aarti: and creating new dishes with those same flavors is such a cool way to say, "it's 2017 and this is what indian food looks like at my house." kunal: everything is alive in there, and you feel those vibrations when u go in. the walls are alive. e