Chef Floyd Cardoz at The Bombay Canteen. Pic/Bipin Kokate

In Between bites of sponge soft Pav Bhaji Porterhouse Roll and Roasted Hara Channa Salad at The Bombay Canteen, we're all ears as chef Floyd Cardoz regales us with stories about his days at a city five-star. "Once we were asked to change the entire menu in one night. We had no clue what to do," he shares, as executive chef Thomas Zacharias chimes in, "It's a big challenge. So, here, we change the seasonal menu gradually, pushing a few ingredients out, and introducing some in." Sameer Seth, partner at TBC, also joins us for the informal lunch at the restaurant as we catch up with Cardoz.