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.
There are no failures in life: only learning opportunities.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
The cow is sacred, and as a result, most Indians do not eat beef.
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.
Beer is such an integral part of the Indian culture.
My mantra in life is 'nothing ventured, nothing gained,' and I very strongly stick by it.
Everybody tries so hard to pair wines with Indian food, and it has never been a natural marriage.
When I went to Nashville, everyone was so nice. Even the TSA agents are nice there.
At the end of the day, walk away feeling proud of what you have achieved.
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.
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 literally just do whatever I want to do.
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.
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.
I think food and love go hand and hand.
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.
A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.
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.
There is no substitute for hard work, and the most important thing is the belief that you can succeed.
