Eric speaks with chef Sunny Vohra about his career roots in LA, his current concepts in Railway Heights food hall, and everything in between. Vohra shares details about his insatiable hunger for learning, including lessons from his Indian upbringing and his time staging in Pasadena, California. They also discuss his time at Indian fine dining institution Kiran’s when he moved to Houston, his experiences with Margeaux’s Oyster Bar and Peaky Grinders, going out on his own to open Thunderbirds and Meat & Cheese Project, and more.

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