From working with the ITC Hotels to heading a kitchen that uses mostly farm produce, the versatile Chef Mythrayie Iyer can even dish up something with ants or use mango flowers for a delectable menu. Hear Mythrayie's story on the previous Expressions Podcast with Neha, where she talked about why creativity and innovation are key to good food, how her travels helped her blend flavours from different cultures and why/how she rules the kitchen.