Quotes from Maneet Chauhan

This may sound corny, but I really admire my husband, Vivek Deora, as a businessman because I am amazed by how he conducts business internationally.

Southern India has an abundance of coconut, so the coconut chutney hails from there. Eastern India Bengal produces mustard oil, which is used in its traditional tomato chutney.

Summer chutneys, to me, are those that are light and usually involve almost no cooking.

You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'

As soon as you enter Rajasthan, you are hit with colors. It's such a sensory experience. You see women in bright pink and yellow saris, camels pulling carts, historic forts - history on each and every corner.

My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.

I make a Bloody Mary at home with a dash of fish sauce, a little bit of coconut, and some lime juice. It gives the cocktail some South Asian flair.

The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.

I love Pushkar because of the Pushkar Fair, which happens every fall - it's this camel festival, with ornately-dressed camels, camel races. But the reason I truly love this city is the Hindu mythology behind it.

If there is a situation, I try to take a step back, cool down, and solve the problem. Flipping out, freaking out, and being very rude about it is not going to help.

It is a lot easier to stay focused and keep your head above water when you are pursuing your ultimate dreams!

While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.

A lot of people are still very afraid of spice. A lot of them don't know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

Restaurants are a much easier way to introduce Americans to a culture than getting them into museums.

I love working in the kitchen, but when that's the only thing you're doing, you have a very myopic view.

Nashville is coming up to be an amazing foodie city.

For my first restaurant, I wanted to do something very special and close to my heart. Nashville felt like the place.

When I went to Nashville, everyone was so nice. Even the TSA agents are nice there.

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

Every time I come to India - where I have grown up - if I spent 20 years in this country, I will never be able to uncover all of the hidden jewels.

Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.

Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.