We are honored that the busy chef found time in her frenetic schedule to participate in Roots where she will not only be contributing a dish to our vegetable themed lunch but will also be discussing the issue of how to maintain a cuisine's authenticity once its removed from its origins with chef Ana Sortun of Sofra and Oleanne in Cambridge and moderator Gabriella Gershenson, the food editor for Rachael Ray Magazine. With three such fantastic people in conversation with each other, it promises to be a session packed with takeaways, insight, and good humor too!


Photo: Maneet Chauhan and Jody Eddy, Roots Curator, in India celebrating Holi, a Hindu spring festival of coulours - the festival of sharing love.

Please tell us more about your work in Nashville and about any upcoming projects you are able to share with us.

My first restaurant Chauhan Ale & Masala House is approaching its 2 year anniversary and we could not be more thrilled with the enthusiasm Nashville has shown us. I am also teaming up with some incredibly talented chefs and launching two more concepts adjacent to Chauhan Ale & Masala House. The concepts include an elevated, modern diner with a global twist called The Mockingbird, and a yet-to-be-named asian-inspired restaurant with contemporary Chinese cuisine rooted in traditional street food. Both are set to open this fall.

The theme for Roots this year is empowerment. Are there ways that you've been empowered in your career?

I have been surrounded by such wonderful empowering people my entire life. My team at Chauhana Ale & Masala House and the support from other Chefs in the Nashville community remind me constantly that success is the only option!

Are there ways that you've attempted to empower others and what's your best advice for chefs hoping to do the same in their work?

My advice to other chef's is to remove 'no' from your vocabulary. Aim for the stars and you just might land on the moon.

Your panel is about how to preserve a cuisine's authenticity once it's removed from its origins. For you, what must remain intact for a cuisine to still be authentic?

The soul. Ingredients and styles will change with the terrain of the cuisine, but the soul of the dish must remain intact.

What is an example of a dish you've created that has its foundation in Indian cooking but that you've melded with other culinary traditions?

The Hot Chicken Pakoras we serve at Chauhan Ale & Masala House are a great example of melding two culinary traditions. Hot Chicken got its start in Nashville and it is such a staple dish in the city. I have added a special blend of indian spices to create my own twist on this classic dish.

You've been to The Chef's Garden before but this is your first trip to Roots. What are you most looking forward to?

I am most looking forward to meeting other wildy talented culinary professions and drawing {stealing : ) } ideas from them!

For the record, what is your favorite vegetable?

Onions!

One of the themes this year is how a chef can find a work-life balance. You're juggling so much and I'm wondering how you strike a balance in your own life and if not, how do you keep yourself healthy and engaged in your work and family life?  

It doesn't exist!! Just kidding, I derive so much happiness from my family and children. They are always laughing and that is the key to my happiness.

Be a part of the conversation #RootsEmpowe2016