Known for its incredible Kaukswe, Colaba's South East Asian restaurant, Busaba turns 10. Even as MD Nikhil Chib celebrates the evolution of the local palate, here's why he doesn't plan to change a single thing about it

Some things improve with age. Restaurauteur Nikhil Chib would agree. Days before Busaba, his South East Asian eatery housed in a heritage bungalow in a leafy lane in Colaba, turns 10, Chib has plans to neither overhaul its menu nor give the place a makeover. Confident that he'll widen his customer base regardless, Chib says, "If it ain't broke, don't fix it!" Excerpts from an interview:

Pic/Satyajit Desai

In the past, you have invited foreign chefs down and played around with your recipes. Any changes planned in the menu or decor?
We opened a branch at Lower Parel in January this year, and currently, I'm focusing on keeping up the quality of food and service at both places. I also hope to open a Busaba in Bandra soon, but those are the only changes that are imminent. After my 2005 stint at Ecole Superieure de Cuisine Francaise, I did invite a French chef to play around with the presentation. But that didn't really work. I found it had no soul. So, although we've introduced dishes like Barramundi, Stir-fried Duck and Aubergine Carpaccio over the years, and I do hope to invite South East Asian chefs over at some point, I don't really want to tamper with my recipes because there's a steady demand for them. In fact, when I was once considering changes in the menu, worried regulars kept calling to ensure that their favourite dishes weren't struck off.