Chef Jehangir Mehta is the chef/owner of Graffiti, Me and You, and Graffiti Earth in New York. His interest in using creativity to make people happy led him to becoming a chef. “This is why presentation plays a big part in my creativity. Not only does my dish need to taste great, but it needs to look good too. And so does the service, and the atmosphere,” he shares.
Known for his signature eclectic style, he uses an array of ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes. “The juxtaposing of tastes and textures and spices inspires me everyday. It creates excitement,” says Mehta, who defines his cooking as the “use of Asian ingredients with a French style of cooking.”
Mehta has been a participant in Food Network’s Next Iron Chef Redemption 2012; was the runner-up at the Next Iron Chef 2009; a participant in the Iron Chef America; and a guest on Martha Stewart Living. He is the chef ambassador for the National Foundation of Celiac Awareness and the Mushroom Board, and tours around the country extensively to promote both causes. He is also the author of Mantra: The Rules of Indulgence.
A new spin on traditional appies served at wedding events Chef extraordinaire Abhishek Roy shares an innovative, unique dish that will have your guests buzzing during the reception
A traditional Kerala dish that makes a great side for rotis, pooris, and rice. INGREDIENTS 1 ½ cups winter melon, peeled 1 ½ cups pumpkin, peeled 1 cup zucchini ½ cup string beans ½ cup french…
INGREDIENTS: 2 tablespoons vegetable oil, divided 4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded) ½ teaspoon black mustard seeds 8 curry leaves 2 small red…
