Sudhir Seth was 20 years old and already cooking in an international hotel kitchen when he used his first grill in India.
"It was nothing like an American grill," recalls the chef and owner of the Passage to India restaurant in Bethesda. "It was a sigri, " a hibachi-size, open-flame contraption. "I will never forget it, because I killed and grilled my first lobster on it," he says.
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