FOOD & DRINK

Game is one of my favourite treats and it seems important to me to keep the traditions of Rajasthani cooking alive at my restaurants. I thrive on the furiously eclectic choice of dining in London and return frequently to Cây Tre (+44 (0)871 075 7202, vietnamesekitchen.co.uk), a no-frills Vietnamese where the food has extraordinarily clean flavours. I normally order the campfiare-style beef in a clay pot.

I love France and never tire of visiting Bordeaux. The draw is not purely the wine, but the incomparable sweet Pauillac lamb you get there. I always eat at Château Cordeillan Bages (+33 (0)5 56 59 24 24, relaischateaux.com/cordeillan). It’s very much an institution and chef Thierry Marx is a genius. Some dishes have been on the menu for 20 years yet still taste fantastic.

In Mumbai, I head for the canteen-like Trishna (+91 22 2270 3213) for the most memorable seafood, especially the chilli crabs. Everyone recommends Bukhara in ITC Maurya Hotel in Delhi (+ 91 11 2611 2233, itcwelcom group.in), but DumPukht (+91 11 2611 2233) in the same hotel serves refined Mughul cuisine and is equally outstanding.

Vivek Singh is executive chef at the Cinnamon Club (+44 (0)20 7222 2555, cinnamonclub.com). His new restaurant, the Cinnamon Kitchen (cinnamonkitchen.co.uk), opens this month.