Chef Maneet Chauhan is revolutionizing Indian food in the South

Growing up, my usual after-school routine in high school was to come home, plop down on the sofa, and turn on Food Network to watch my favorite show, Chopped. In one particular episode, as the competition was just getting underway, the camera panned across the bustling kitchen, and my eyes were immediately drawn to one of the new judges. She was a young woman, her dark hair pulled back in a sleek ponytail, adorned in colorful, intricate jewelry, with a skin tone that matched mine. Her movements were graceful and confident as she sat on her judging throne, tasting and critiquing the candidates before her. This was my onscreen introduction to Maneet Chauhan.

Since her debut on Chopped in 2010, Chauhan has become an internationally recognized name in the culinary world. Born in Ludhiana, India, she jokes that she was born with a ladle in her hand, having grown up immersed in the vibrant flavors and rich culinary traditions of the subcontinent. 

“Cooking was something I always wanted to do,” she shares with JoySauce. “I grew up going to my neighbors' houses, asking them if I could eat with them, and gained insight into new dishes, ingredients and flavors.”

Maneet Chauhan is a James Beard Award-winning chef, author, and restaurateur.

Amelia J. Moore Photography

Food, Chauhan learned quickly, was a way she could bond with anyone—regardless of differences in language, beliefs, or religion. Yet, as a young woman aspiring to a career in the kitchen, Chauhan faced significant obstacles. In India, the culinary profession was seen as a male-dominated field; still, Chauhan, now 48, persisted, honing her skills at renowned restaurants like the Taj Group and Obero Group in India, even as she endured mocking and dismissiveness from her male counterparts.

Undeterred, Chauhan decided to bring her talents to the United States, enrolling at the prestigious Culinary Institute of America in New York. “I actually intended to study baking and pastry making. But, I saw the real dismissive reputation that Indian food had in America and that’s when I decided to transition from the sweet to savory part of the culinary spectrum,” she adds. 

The James Beard Award-winning chef, author, and restaurateur has made it her mission to reshape the perception of Indian cuisine, particularly in regions of the United States where it has historically been underrepresented.

In 2014, Chauhan brought her talents to Nashville, Tennessee, opening her acclaimed restaurant Chauhan Ale & Masala House. As she settled into her new home in the American South, Chauhan recognized an opportunity to challenge the status quo. While the east and west coasts had long embraced the nuanced flavors and vibrant colors of Indian food, much of the country, especially Middle America, remained largely unfamiliar with the vast breadth of the subcontinent's regional cuisines.With 10 years under her belt, Chauhan has driven the conversation of Indian food in the South.

Maneet Chauhan aims to familiarize diners with the nuanced flavors and vibrant colors of Indian food.

Daniel Brown Photo

“I don’t think the understanding of regional cuisines is still there, even in places like the East Coast,” she says. “We are only scratching the surface and I want people to continue exploring nuances in food.”

With Chauhan Ale & Masala House, she set out to do just that, introducing diners to a bold reimagining of traditional Indian dishes. From Nashville hot chicken kebabs, to cocktails infused with Indian spices, Chauhan's creations blended the familiar flavors of the South with the vibrant tastes of her homeland. "I am trying to take a dish that people would know like nachos or a cocktail and add Indian flair to it," Chauhan explains. "There is still Middle America that is not familiar with Indian food, which I am aiming to change."

Over the past decade, Chauhan has become a driving force in shaping Nashville's culinary landscape, earning accolades as one of the city's "40 under 40," and cementing her reputation as a trailblazer in the industry. But her ambitions extend far beyond Music City.

In December 2023, Chauhan unveiled her latest venture, a fast-casual restaurant called eet by Maneet Chauhan in Disney Springs, Florida. This new concept aims to make thoughtfully prepared Indian cuisine more accessible to the masses, breaking down the barriers that have long kept it relegated to the margins of the American dining experience. This also means moving away from fine-dining establishments to casual dining, which is less intimidating.

Chauhan wants to make Indian food more accessible and welcoming to everyone.

David Bradley Osprey

"To me, the most beautiful renditions of Indian food are the street foods that represent the colors, textures and smells of our dishes," Chauhan observes. "The general attitude is people want to enjoy a meal in an atmosphere that is welcoming and not pretentious, which opens up an opportunity to grow Indian food in other parts of the country."

As the culinary world continues to grapple with the challenges of the COVID-19 pandemic—including business closures, rising costs of ingredients, and lack of jobs—Chauhan remains undaunted in her mission to reshape perceptions of Indian food, especially in the South and unexplored parts of the United States. She recognizes that the landscape of the culinary industry is shifting and wants to be part of the movement that recognizes Indian food not as exotic or unique, but an established part of everyday cuisine. She continues to experiment with food and take risks despite the changing gastronic scene.

For Chauhan, the path forward is clear: continue pushing the boundaries, challenge preconceptions, and bring the vibrant flavors of India to every corner of the country. As she travels the world in search of new culinary inspirations, her dedication to elevating Indian cuisine only grows stronger.

“Be it Brazil, India, San Francisco or a small village in the middle of nowhere. I will find inspiration for my food anywhere I go,” she says.