Sahil Mehta first wanted to be a Bollywood hero. But he was persuaded to become a chef instead. He trained with Alain Ducasse in Paris before returning to India to impose the rigid standards and exceptional quality of French patisserie on our bakeries. This was a step too far for many of the owners of these bakeries who balked at the man hours and high costs this would involve. So Sahil went off to open his own operation which flourishes today on the basis of a discriminating clientele. In the end, there are no shortcuts, he says, quality always wins.