Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants

Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes.

It’s sweet and spicy, tender and satiny, and looks as sultry and seductive as a cauliflower could ever hope to become. 

Saran’s approachable style has helped demystify Indian cuisine in America and formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking.

Pavlova is a lovely, light dessert that seems to be popular everywhere except for the United States.

Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.