Words matter. These are the best Maneet Chauhan Quotes, and they’re great for sharing with your friends.
Indian spices can find a place in any cuisine. It’s just a matter of opening your mind and palate to new flavors.
The crown of lamb has always been a quintessential Christmas dish, and growing up in India, we would read about lamb when learning about the holiday.
I love Pushkar because of the Pushkar Fair, which happens every fall – it’s this camel festival, with ornately-dressed camels, camel races. But the reason I truly love this city is the Hindu mythology behind it.
Restaurants are a much easier way to introduce Americans to a culture than getting them into museums.
There is no substitute for hard work, and the most important thing is the belief that you can succeed.
The cow is sacred, and as a result, most Indians do not eat beef.
A lot of people are still very afraid of spice. A lot of them don’t know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.
My mantra in life is ‘nothing ventured, nothing gained,’ and I very strongly stick by it.
It is a lot easier to stay focused and keep your head above water when you are pursuing your ultimate dreams!
While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.
One of the biggest things about being an entrepreneur is discovering your own management style. You can learn from others and try to emulate what they are doing, but at the end of the day, your inherent personality – how you deal with events and situations – comes to the forefront.
My husband and I went to Venice, Italy, for our first-year anniversary and spent a day on the Island of Burano. There, we had lunch at the famed Trattoria al Gatto Nero da Ruggero – one of the most incredible meals of our lives.
Only one thing is certain: every time I return to New York from Nashville, I walk down the streets with a silly grin, just smiling at everyone I see and, more often than not, receiving a suspicious glance in return… but honestly, I wouldn’t have it any other way, y’all!
Every time I look at both of my children, I see a future which is very bright for them, and I recognize that I need to be a role model. If they see me as someone who can achieve whatever I want, I believe that they will follow in my footsteps, and that is something that I strive for every single day.
Every time I come to India – where I have grown up – if I spent 20 years in this country, I will never be able to uncover all of the hidden jewels.
Pizza is a great segue into unfamiliar flavors – plus, you can pile on the veggies.
Becoming the first Indian woman to compete on Food Network’s ‘Iron Chef’ and ‘Next Iron Chef’ was really a great accomplishment and led to my spot as a judge on ‘Chopped.’
You are in school, and you hear about ‘Iron Chef’ and think, ‘One day, I have to be on ‘Iron Chef.’
I have the 3 F’s – Family, Food, and Faith in yourself.
A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.
Nashville is coming up to be an amazing foodie city.
A very important part of life is growth – I need to learn things every day.
I make a Bloody Mary at home with a dash of fish sauce, a little bit of coconut, and some lime juice. It gives the cocktail some South Asian flair.
The rich diversity of the cuisine in Nashville is something that I’m incredibly proud of, and I think Tansuo will find a worthy place in Music City’s culinary landscape.
When I was in India, I felt like being a full-time chef was a very unique career path. It was quite the contrast from the traditional fields like engineering and medicine and not necessarily considered a full time profession.
Beer is such an integral part of the Indian culture.
My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.
The level of competition on ‘Iron Chef’ was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that ‘they’ve arrived.’ It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.
Everybody tries so hard to pair wines with Indian food, and it has never been a natural marriage.
I literally just do whatever I want to do.
I wanted my daughter to look up to me.
My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.
In India, the perception of a woman in a restaurant kitchen was that she wouldn’t make it.
