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And why you should cook the way you want to cook.
ChefManeet Chauhan
Nashville
My Venues
Accolades
- JudgeChopped
- CompetitorIron Chef America
- Best New Restaurant (Vermillion)Chicago Magazine
- Award of ExcellenceJames Beard Foundation
- Restaurant of the Month (Vermillion)Esquire
- Best New Restaurant in the U.S (Vermillion)Wine Enthusiast
- Flavors of My WorldAuthor
Featured Content
Where I Go Out
Bánh mì
Asian, Market, Woodycrest
"The daikon and the carrot salad with fresh cilantro leaves is perfection."
Roasted cauliflower
$$$$, Happy Hour, Full Bar, Modern, Restaurant, Sobro
"Chef Deb takes a humble vegetable and glorifies to make it the most meaty and delicious of dishes."
Fried green tomatoes
$, American, Modern, Southern / Soul, The Gulch
"When people say they are obsessed with a fried green tomato, I know how that obsession feels when I taste Arnold's fried green tomatoes. The crispy exterior of corn meal adds a perfect contrast to the juicy green tomato. Also, the banana pudding here is heavenly. It's the perfect balance of textures and sweetness."
Biscuits and preserves
$$, Café, Modern, American, Breakfast, Southern / Soul, Bbq, Natchez Trace Estates
"The biscuits are warm, crumbly and the way biscuits are meant to be. And the peach jam encompasses everything that is glorious about a peach."
Hot chicken
$, Fried Chicken, Southern / Soul,
"I love the textures and flavors, the crispy exterior with the juicy interior, and the spice is just right to make you break a sweat while still keeping it addictive so you want to go back and get more and more."
At My Venues
Gol gappa
$$$, Happy Hour, Full Bar, Pub, Indian, North Gulch
"I love Maneet’s creativity, the love she puts into her food and the amazing spices and heat! A fried puri crisp is filled with potato, onion, chickpeas and spices and served with a shot of cilantro mint water to pour into the puff before you eat it."
Lamb tikka masala
$$$, Happy Hour, Full Bar, Pub, Indian, North Gulch
"Of all the tasty things here, including fried kale chips and spicy chicken pakora, a standout is the lamb tikka masala. It's incredibly tender and flavorful. The unctuous, deep red masala sauce is neither bitter nor oily. Makes me want to lick the bowl."
Calamari made with rice flour, curry leaf powder, tomato chutney, and lemon
$$$, Happy Hour, Full Bar, Pub, Indian, North Gulch
"We love our Calamari 65 {made with rice flour, curry leaf powder, panch puran tomato chutney, lemon}! #spiceitup"
'Big Easy' Sazerac with Peychaud's bitters, Suze, spiced honey, and Angostura Amaro spirit
$$$, Happy Hour, Full Bar, Pub, Indian, North Gulch
"New Cocktail Alert! Introducing the Big Easy - our play on a Sazerac. We keep it traditional with rye whiskey and Peychaud's bitters, but give it a Chauhan twist by incorporating Suze, spiced honey, and Angostura amaro spirit. Cheers! #nashvillebar"
Cocktail with tequila, curacao, mezcal, green chartreuse, agave, lime, and thyme
$$, Pub, Brewery,
"Cocktail time! {the last thyme: blanco tequila, dry curacao, mezcal, green chartreuse, agave, lime, toasted thyme} #spiceitup"