In Boston, virtually anything pertaining to the culinary and cultural realm of the sub-continent of India – from fine dining and nightlife to gourmet groceries to fast casual takeout – is represented by ONE WORLD CUISINE.This family of culinary outposts has been synonymous with quality and authenticity for more than 20 years, and it's horizons are expanding in 2010.

ONE WORLD CUISINE properties are located throughout the greater Boston area, from downtown to the suburbs. Each restaurant provides eat-in/take-out and catering options. Each boasts a full bar. Each combines an atmosphere of modern design with both ancient and cutting edge recipes. Names like Diva, Bukhara, Mantra, Mela, Dosa factory are some of the restaurants that come to mind.

Lokvani talked to Amrik Pabla, the CEO of One World Cuisine whose father started their first restaurant, Shalimar of India in 1984-85 and now the family has more than 13 restaurants in a span of 25 years.

 What are the skills that are need to run this business which is so different from any other?
Strong people management skills and hands on operating skills are what make this business exceptionally interesting and different .

What is unique about Mumbai Chopstix?
It is the first indian chinese restaurant in the greater boston area , the brownstone setting intermingled with ancient indian temple art and the chinese food accentuated with indian cooking techniques , spicing and herbs is a perfect aesthetic and flavorful match  

 Give us a sample of the menu/cuisine served here?
we serve signature dishes from Tangra , Mumbai and Kolkatta Indian Chinese food . Some signatures are :

MANGO CHILLI CHICKEN
Chicken cubes tossed with mango and bell peppers in a desi chilli sauce                                                                     
MUMBAI BHEL
Authentic bhel (rice puffs) with fried noodles, onions , yoghurt and crisps –tangy, sweet, and savory                   

CHILI BASIL STEAMED TILAPIA
With soy ginger and fresh tomato sauce ,  sesame and cumin sautéed greens                 

CALCUTTA SZECHUAN SHRIMP -Shrimp in a spicy tangra sauce with hints of garlic and chilies

  How has been the response after its launch?
We have been delighted and very content with the overwhelming response to the cuisine .
we were skeptic about the american palatte accepting indian chinese food but it has been a very pleasant surprise to see the locals take up mumbai chopstix food so passionately and overwhelmingly

 In the world of blogging and sites like yelp, do restaurants have a harder time to please clients?
Yes , but there are two sides of this E-Critics era. On one side it brings in a lot of culinary awareness to the masses , causing the eating out culture to thrive and creates a level playfield . it gives us restauranteers a good pulse of the nature , needs and expectations of an average diner .
On the other side it causes a lot of people to decide where to dine on a few peoples personal tastes and preferences which just might be different from the next persons

 Finally what has been the secret of your success that has made one world cuisine such a household name in Boston?
Fresh ingredients, passion and people sums up our strengths .I am very passionate about my product and take my food very personally. I want all my diners to feel like they are eating at my home . At all our restaurants we are always trying to make today better than yesterday and tomorrow better than today , that has given us the competitive edge that we have become known for .

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