What’s your favourite ingredient?
It would have to be chilli, as it adds a hit of heat and flavour to savoury dishes, and it can be a surprise in sweet dishes and drinks as well.
Do you have a guilty food pleasure?
I never see any food as a guilty pleasure, maybe because I am a hedonist. Anything, from a naughty kebab to truffled Ayrshire tatties with beluga caviar are all on my pleasure list.
Tell us about your first food memory?
That would be helping my gran and mum sort through lentils, so they were ready for making into dal, in my gran’s kitchen.
What’s your favourite Scottish restaurant, deli or cafe?
My favourite in Edinburgh is Dine in Murrayfield, as it’s a chilled out neighborhood eatery. The food is all fresh and seasonal and great value. Out of town, I would say Loch Bay Restaurant on the Isle of Skye, as it serves just the beast seafood ever.
What would be your last supper?
Ambrosia and chips.
Starter or pudding?
Do you have any food hates?
Not really, I will always try anything. Even if I don’t like something I’ll try it again if it’s given to me. If something is done in just the right way, I might enjoy it this time.
What starters, main and dessert would be served at your dream dinner party and who would you invite?
If it was a dream dinner and I could invite anyone and have anything, I would invite my late grandad. I never met him but all the stories I’ve heard about him have always inspired me. As for food, it could be a cheese toastie, as it’s the company that counts.
What's your favourite geographical foodie destination?
Ninh Binh in Vietnam, as what they do with goat is awesome.
Tony Singh's street food van, Radge Chaat, which offers all vegetarian chaat dishes, is now serving at 5 West Tollcross, Edinburgh, from Thursday to Saturday, noon to 10pm. It will run alongside his exclusive Supper Clubs, run from his Edinburgh home, see www.tonysingh.co.uk