New Delhi, Jan 30 (IANS) Television actor Yash Sinha, popular for his role as Vinay in “Bhagyavidhata”, is a foodie and also enjoys cooking. Now he plans to turn his hobby into a business by opening a restaurant soon.

“I want to do two things. Firstly, I want to anchor a food show and secondly, I want to open an unusual theme based restaurant,” said Yash, who is currently seen in Zee TV’s “Afsar Bitiya”.

“Before you ask me more about the theme, let me tell you that I will not speak a word about it as I know the concept is really unique and the place will be a huge hit once it opens its doors. If people get a whiff of what I am planning to do, within a month there will be a place running on my concept,” added the actor who plays Bablu Singh in “Afsar Bitiya”.

In the past, he has played pivotal roles in shows like “Bhagyavidhaata”, “Teen Bahuraaniyaan” and “Har Ghar Kuch Kehta Hai”.

He loves is grandmom’s cooking and revealed that he himself is an expert in making mutton dishes.

“I am a specialist in cooking different mutton dishes. My signature dish is a mutton starter, which is a unique concoction of ’shammi’ and ‘galauti kebabs’ put together. Every time I throw a house party, I get special request for my signature dish,” said Yash.

“I also seek new ways to carry on traditional dishes by cooking recipes passed on by my grandparents and my father. My grandmother was an excellent cook. My maternal uncle owns a very popular restaurant in Patna and my grandfather has a mutton dish named after him - it’s popularly called ‘nana ka mutton’ in our family. My father is a big foodie … need I say more. Since childhood I have been experimenting with different herbs, spices and cold cuts,” he added.

Yash loves to trying out local cuisine while travelling.

“I am a hard core non-vegetarian and I can eat anything that is edible and tastes good. Though North Indian cuisine tops my priority list. I also appreciate the most is the local specialties that every place has to offer,” he said.

“Whenever I go to a new place, I chat with locals, take their recommendation and make sure that I don’t leave the place before sampling local food. Till date I have never been disappointed,” he added.