Maneet Chauhan
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.Collection: Architecture
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.Collection: Christmas
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.Collection: Anniversary
A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.Collection: Patience
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.Collection: Food
There are no failures in life: only learning opportunities.Collection: Learning
There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.
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.
I have the 3 F's - Family, Food, and Faith in yourself.
My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.
There is a standing joke in my family that I was born with a ladle in my hand.
The cow is sacred, and as a result, most Indians do not eat beef.
I love animals, but I don't think I can have pets.
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.
In India, the perception of a woman in a restaurant kitchen was that she wouldn't make it.
My mantra in life is 'nothing ventured, nothing gained,' and I very strongly stick by it.
You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'
Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.
My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.
I wanted my daughter to look up to me.
I could easily pen an entire novel on why I love this city, and believe me, I am a lifelong advocate of the Big Apple, yet somehow Nashville weaved its magic around me.
The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.
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!
I am Indian and a chef with Indian heritage.
At the end of the day, walk away feeling proud of what you have achieved.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
A lot of people have this misconception that Indian food means heavy curries and complicated procedures.
There is absolutely no path you can choose in life that will not include challenges or blocks. These are important because they are what make you appreciate your successes.
It is a lot easier to stay focused and keep your head above water when you are pursuing your ultimate dreams!
I find inspiration in each and every person that I cross paths with. Every human being I interact with offers me a significant insight on some aspect of life.
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.
I believe in myself. I also believe in the people around me, who are my support system, and knowing that they are there for me makes me stronger and more ready to fight the world.
There is no substitute for hard work, and the most important thing is the belief that you can succeed.
I love what I do; that is the foundation of whatever I do.
I love working in the kitchen, but when that's the only thing you're doing, you have a very myopic view.
A very important part of life is growth - I need to learn things every day.
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.
If there is a situation, I try to take a step back, cool down, and solve the problem. Flipping out, freaking out, and being very rude about it is not going to help.
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.
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.'
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.
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.
I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.
For my first restaurant, I wanted to do something very special and close to my heart. Nashville felt like the place.
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.
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.
Summer chutneys, to me, are those that are light and usually involve almost no cooking.
I usually always cook all the chutneys that I serve in the winter.
If I have the perfect meal and I'm with the person I love most - what more can you want out of life?
I think food and love go hand and hand.