New Delhi, April 4 -- In 2011, Spanish chef Ferran Adria came out with a book on staff meals titled The Family Meal. He drew inspiration from the home-style dishes cooked by his team at the three Michelin star restaurant (closed the same year) El Bulli. Earlier in 1999, in The French Laundry Cookbook, chef Thomas Keller of The French Laundry restaurant in California included a section on the importance of staff meals, which the team eats together before service. Keeping aside the talk of the work culture at Copenhagen's Noma restaurant, one of its most talked-about rituals is the staff meal, which the kitchen team takes turns to cook, often dishes from their own countries. Chef Niyati Rao of Mumbai's Ekaa restaurant remembers preparing th...