Indian - Chef | October 27, 1976 -
A very important part of life is growth - I need to learn things every day.
Maneet Chauhan
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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.
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This may sound corny, but I really admire my husband, Vivek Deora, as a businessman because I am amazed by how he conducts business internationally.
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There are no failures in life: only learning opportunities.
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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.'
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Jaipur is the capital of Rajasthan and, in my opinion, the best place to visit. It is an amazing hub of history. It's called the Pink City because all the architecture has a hint of pink in the stones used. It's an amazing stop for all kinds of food but also for history and shopping. It has a little bit of everything.
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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.
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I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.
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For my first restaurant, I wanted to do something very special and close to my heart. Nashville felt like the place.
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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.
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Southern India has an abundance of coconut, so the coconut chutney hails from there. Eastern India Bengal produces mustard oil, which is used in its traditional tomato chutney.
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Summer chutneys, to me, are those that are light and usually involve almost no cooking.
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