Monday, July 13, 2020
ADVT 
Food

Chef Gaurav Anand

Darpan News Desk, 18 Sep, 2019

    Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.

    Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City (NYC) restaurants, is one of the youngest restaurateurs in the city. His restaurant Bhatti Indian Grill soon celebrate its 10 year anniversary; Moti Mahal Delux restaurant was awarded 2 stars by the New York Times; and Awadh restaurant showcases a unique dum pukht cooking style common to the city of Lucknow.

    Awadh was rated the best Indian restaurant in NYC by Village Voice. Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine. He has created sold-out dinners at the prestigious James Beard Foundation and has been a guest chef at the New York Wine and Food Festival. Chef Anand is also a wedding caterer and has catered to numerous medium to large sized weddings in NYC and worldwide. He has had numerous television appearances, including Good Day New York (Fox 5), Dining Deal with Tony Tantillo (CBS NY), The Best Thing I Ever Ate (Cooking Channel), Neighborhood Eats with Lauren Glassberg (ABC7), and many others.

    Gaurav Anand's recipes:

    Daulat Ki Chaat (Saffron Mousse)

    Tandoori Chicken

     

    MORE Food ARTICLES

    Double Basil Mussels with Pasta Shells

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

    Roasted Manchurian Cauliflower

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

    Chef Suvir Saran

    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.

     

    Spiced Berries & Cointreau Cream Pavlova

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

    Masala Fried Chicken

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

    Gulab Jamun Brulée

    Gulab Jamun Brulée by chef Atul Kochhar

    PrevNext