Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan.
Maneet Chauhan is a James Beard Award-winning chef whose
restaurants include Chauhan Ale & Masala House, T nsuŏ, The
Mockingbird, and Chaatable, all in Nashville. Prior to becoming an
executive chef and judge on Food Network's Chopped, Maneet worked
in some of the finest hotels in India before moving to the U.S. to
study the culinary arts. She lives in Nashville with her
family.
Jody Eddy is a food and travel writer whose work has appeared in
Saveur, Food & Wine, Vogue, and more. She coauthored the IACP
award-winning cookbook North and the James Beard-nominated cookbook
Come In, We're Closed.
“Maneet Chauhan’s new cookbook takes us to where her obsession with
food began: India’s railways.”—Food Network Magazine
“Take a train trip across the subcontinent with Chef Maneet
Chauhan’s guide to regional variations of chaat. ”—Travel &
Leisure
“Travel with James Beard Award–winning Chauhan as she trains her
way through India, stopping at each station to sample the regional
chaat. . . . You’re on the street here, you meet the vendors,
you’re completely transported.”—Cup of Jo
“I was happily switching from being a consumer of one of my
favorite foods—the Indian snack food known as chaat—to making it
myself, thanks to a fantastic new cookbook. . . . Chauhan’s book is
your passport to this joy.”—Wired
“In Chaat, you’ll take a railway journey yourself, traveling from
the east of India to the west, from the north to the south, buoyed
by bite-sized snacks and full-blown meals along the
way.”—Chowhound
“The book takes us on a trip through the diverse cuisines of India
with chaat as our guide.”—Epicurious
“The vibrant cookbook is a sumptuous display of the riches and
diversity of Indian cuisine. Most of all, Chaat bursts with color,
flavor and aroma, and it’s impossible not to smile and enjoy the
fun of cooking when you’re preparing dishes like Chauhan’s Tokri
Chaat.”—SFGate
“Chaat is a delicious journey through India’s rich street food
culture. But it’s more than that, too— Maneet takes your hand and,
in a friendly informative way, demystifies the flavors, geography,
and dishes. This is a must-read book for anyone who is interested
in cooking Indian cuisine from one of the foremost
authorities.”—Jet Tila
“Maneet’s new book, Chaat, is gorgeous, vibrant, heartfelt,
educational, and fun. Her passion for food and cooking has always
been contagious and it’s on full display in these pages. Chaat
makes me want to run to the nearest Indian grocery, get lost in all
the exotic and delicious spices, and start cooking.”—Martina
McBride, recording artist, cookbook author
“Maneet is a treasure, a culinary ambassador from India to the
United States. Thanks to her we can learn about chaat, which is the
perfect lens to see the many colors, flavors, and cultures of
India. This book is bright, spicy, salty, sweet, tangy . . .
flavors that you will want to have in your kitchen!”—José
Andrés
“Chaat is a sumptuous whistle-stop tour of India’s diverse food
ways. It is the food of our shared childhoods, it is the joy of the
tasty discovery that comes from travel. Every page is a feast for
the eyes and the palate. It will make you hungry for more.”—Padma
Lakshmi New York Times bestselling author of Love, Loss, and What
We Ate and The Encyclopedia of Spices and Herbs
and Host/executive producer of Top Chef and Taste the Nation
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