He said: “Through hard work, dedication and taking commercial risks at the right time in the right place.
“I have always been blessed with a creative flair when it comes to cooking, but talent is not enough. You need to put in the hours and graft to be successful.
He added: “Through my journey, from childhood to where I am today, my family, community, customers and competitors have all given me drive.”
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Riksha in Union Square closes its doors – but owners tease of new venture
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