Indian - Chef | October 27, 1976 -
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
Maneet Chauhan
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Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
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As soon as you enter Rajasthan, you are hit with colors. It's such a sensory experience. You see women in bright pink and yellow saris, camels pulling carts, historic forts - history on each and every corner.
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It is a lot easier to stay focused and keep your head above water when you are pursuing your ultimate dreams!
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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.
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At the end of the day, walk away feeling proud of what you have achieved.
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Beer is such an integral part of the Indian culture.
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I am Indian and a chef with Indian heritage.
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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.
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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.
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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.
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Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.
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