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MANEET CHAUHAN


Maneet Chauhan in Nashville earlier this year


“I love the fact that people are interested because of what they see on TV”


Nashville A year ago, Chauhan was approached by a growing nightclub and restaurant group looking to open a Nashville, Tennessee restaurant headlining an Indian chef. “I went to Nashville to check it out and then I asked, why not Nashville?” she says. “The culinary scene is booming there right now.” She took the star role – at time of writing,


Chauhan Ale and Masala House, an Indian-inspired gastropub and microbrewery, was slated for a late summer opening. That’s right, a brewery. “If you think of Indian food, beer is the natural go-to pairing – that’s where IPAs come from,” says Chauhan. “We have been experimenting with some exciting beers over the last eight months – brewing them with toasted spices such as garam masala and chai, but we’re not making anything too spice forward.” Working with a master brewer and her husband’s ideas, Chauhan says “we’ve been able to find an amazing balance of hoppiness and unique, lingering aftertastes.” Expect garam masala-jalapeno, rose-mango, mint-coconut curry and chai-infused ales, lagers and porters. For the food, Chauhan’s looking to her surroundings. “I’m taking everything I’ve learned over the years, but also taking inspiration from where I am,” she says. Aside from working with local farms, Chauhan also pays homage to the Southern “meat and three” concept (meat, plus three sides), yet with an Indian twist. Think tandoori hot chicken with five spices and sides such as black-eyed pea croquettes, okra pakora and tikki-syle fried green tomatoes, all washed down with bourbon-laced sweet iced tea. Chauhan even had a hand in the design of


the space, helping the London architects translate her vision for a comfortable and approachable, contemporary British pub with Indian influences. While some may shun food TV shows, Chauhan sees it differently. “I love the fact that people, especially children, are interested in the industry


For more go to foodserviceconsultant.org


MANEET CHAUHAN’S MALABARI SEAFOOD CIOPPINO


Ingredients


2 tablespoons of cooking oil 1 teaspoon of mustard seeds 1 bunch of curry leaves 1 large onion, thinly sliced ½ teaspoon of hing (asafoetida) 4-5 garlic cloves, sliced thinly 1 inch of ginger crushed 1 teaspoon of red chilli powder ½ teaspoon of turmeric powder 2 tomatoes, chopped 1 tablespoon of tamarind pulp Salt to taste 3 green chillies, chopped 2 cups of coconut milk Mixed seafood – shrimp, scallops, halibut, clams, mussels


Cooking:


1. Heat oil and add the mustard seeds to pop and splatter. Add the curry leaves, sliced onions, hing and garlic. Fry until golden brown, then add ginger. 2. Sauté for few minutes. Add red chilli powder and turmeric powder, followed by the tomatoes. 3. Sauté for some time until the oil separates. 4. Add the tamarind extract, a little salt and chopped green chillies. 5. Cook over high heat and allow to bubble. 6. Turn down the heat and add the coconut milk and mix well. 7. Add the seafood and cook until the


because of what they see on TV,” says Chauhan, who mentors up-and-coming chefs through the National Restaurant Association’s ProStart programme. “I see their absolute obsession with food and it’s exciting to show them what you can do in this industry.” Just like her instructors, fellow chefs and even her childhood neighbours, showed her.


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