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I pay obeisance to good health by quickly tucking in some papaya before greedily eyeing the pesarattu - which restaurants in Delhi call an 'Andhra dosa' - made with green moong dal.
It doesn't have as many green chillies as I would have liked, but it is cooked well and the ginger pickle is just perfect.
At 8.30 on Monday morning, 'GMR' looks relaxed and fresh, considering it hasn't been even 48 hours since the gala opening of his life's magnum opus, the new terminal at the Indira Gandhi International Airport, T3.
"Today at noon we begin work on the transition process," he tells me.
He is worried about "teething troubles", and would have preferred this conversation a week after the airport was up and running.
Text: Sanjaya Baru, Business Standard
AP Image
Also see: Delhi airport's Terminal 3 gets first rush of visitors
