The rack of lamb, he notes for instance, is different from the usual lamb chops popularly served in India. Pointing to another favorite, Rego said the Vegetable Dolma, a vegetarian dish, was inspired by the Greek stuffed wine leaves. The difference is in the portion. It's just the right size for a quick lunch. The restaurant, he added, draws its lunch clientele from the offices on Park and Madison avenues, whereas the dinner crowd is usually from the neighborhood.
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Rego, who grew up in Mumbai, received his culinary training at the Institute of Hotel Management and Catering Technology there. He began his career at the Oberoi Hotel, where he received additional training at its Mumbai and Delhi locations. After four years of working at the Oberoi, he said, he joined Carnival Cruise Lines before coming to the United States in 1998. For his creations at Tikka, he said, he draws from his experience over the years. Kumi Kalantri, the owner of the restaurant who also owns Tiffin and Thali, said the idea for another restaurant came at the urging of his meat-eating friends.